The fruit was cold soaked for five days before fermentation to help extract maximum flavour and to enhance colour stability. 18% whole cluster bunches were added to the fermentation to add a stem component and another layer of complexity. Fermentation occurred in stainless steel tanks with selected yeasts; the fermenting must be hand-plunged up to six times daily at the peak of fermentation. The wine was pressed at dryness, then racked off the gross lees to a mixture of 40% new French oak and older seasoned 225-litre oak barriques. The wine was aged for 10 months when it underwent malolactic conversion. The wine was then carefully extracted from oak, blended and prepared for bottling.

Concentrated flavours of black cherry, blackcurrant, Kalamata olive, and perfumed wild flowers lead to an elegant palate with a structure reminiscent of finely powdered cocoa. The finish is long and incorporates freshly roasted coffee beans, toasty oak, and spice.