All the fruit was fermented in open fermenters and were plunged and pumped over daily. Following completion of primary fermentation, the wine was run to new, one and two-year-old barrels for malolactic fermentation. The wine underwent malolactic in barrels and after six months the various components were blended and aged in barrels for a further eight months. After assemblage the wine was fined and readied for bottling.
Bright redcurrants, dark cherries and boysenberries prominently feature with black cardamom, star anise, cinnamon quill and delicate violets in the background. Tightly framed palate with bright acidity and defined with plump cherries and blackcurrants. Subtle notes of chocolate, coffee and pepper notes lead to a structural finish with powdery tannins.