A warm summer and a lingering dry autumn produced perfect growing conditions. Being made from classical Claret varieties, we used typical bordelaise winemaking methods, including pump over with aeration during natural fermentation by indigenous yeasts and maturation in French oak barriques for two years.
On release, the wine is deep ruby colour. Its abundant aromas and flavours suggest wild blackberries, purple plums, cassis, and chocolate mocha, with underlying hints of vanilla pod, spice and roasted nuts. The palate is rich but muscular with a backbone of ripe tannins that provide a savoury aftertaste of black olive tapenade.