The colour is deep purple with red hues. This wine has a rich bouquet full of complexity with sweet cabernet, violets, spice and dark fruits. The palate has great cedar and oak spice, fruit intensity and good length with very fine long tannins and balanced acidity.
The fruit was picked in early-March, destemmed and crushed before fermentation in Potter fermenters. The juice was racked and returned once a day for 2 weeks and at sugar dryness the skins were pressed and the wine was then transferred to tank and Malolactic fermentation was induced, once the malo was complete the wine was returned to oak were it aged for 18 months.