The grapes were hand-picked and manually sorted to ensure no green material or imperfect fruit entered the must. The grapes were then cold-soaked for five days. 5% of the must was bled off from the tank of crushed red grapes. This technique increased the ratio of skins to juice in the tank, resulting in a more concentrated must, ultimately producing a richer style with more colour and tannin. Alcoholic fermentation took place in stainless steel tanks at 24° to 28°C, with selected yeasts and lasted for two weeks. The wine underwent five days of extended maceration to further imbue the wine with intense flavours, colour and fine tannins. The wine was transferred to seasoned 225-litre French oak barrels for eight months.

This opulent and smooth cool-climate Malbec delivers delightful aromas of ripe blackberry complemented by spice. Beautifully balanced with bright fruit flavours, the palate is marked by its structure and has an intense, spicy finish.