Production The wine was fermented on skins for up to two weeks to maximise colour and flavour and then aged for 12 months in a mix of new and old French oak hogsheads prior to bottling.
The colour is deep with purple hues, and shows aromas of charred spice and plum. The palate is soft and abundant with fruits and fine tannins. Enjoy while fresh, or cellar for up to 10 years.