Winemaking: Before fermentation the grapes were cold soaked forty-eight hours at 40 degrees to extract even more colour and flavour in the juice. The must was inoculated with Pasteur Red yeast and fermented in small tanks specially designed for greater skin to juice contact. The wines were tasted daily to determine the best time for a gentle press. The wine was then aged in French Oak barrels (67% new and 33% one year old) for 21 months. The final blend was made by adding 2% Petit Verdot and just 1% Merlot, adding the final harmonics to a beautiful symphony.

This elegant wine can be enjoyed now and will benefit from the accompaniment of full flavoured foods or a nice juicy steak. This wine will also develop with cellar ageing as the fruit, acid and tannins perform their intricate dance through time.