'55% cabernet sauvignon, 45% shiraz from the oldest blocks, crushed/destemmed, fermented in stainless steel, pressed to new French hogsheads to complete primary fermentation, followed by 18 months maturation. It is holding its youthful colour without any change; a very good medium-bodied wine from a very good vintage, supple and long in the mouth, with black fruits led by blackberry and blackcurrant in synergistic union.'