The colour is deep red with purple hues and has a bouquet that has rich red and black berry aromas. The palate has good fruit intensity and length with cedar and oak spice balanced with fine long tannins and good acidity. It was dry and cool from late August and into the New Year a small crop ensured that it was again an early vintage.
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 the wine was then transferred to tank and Malolactic fermentation was induced, once the malo was complete the wine was returned to oak where it aged for 18 months in 3, 4,and 5 year old barrels.