After being handpicked in April 2009 the grapes were destemmed and then soaked on their skins for a lengthy prefermentation maceration. This serves to extract colour and flavour. The grapes were then fermented in small open fermenters for up to 28 days, being hand-plunged four times a day. After fermentation the wine was run to barrel, French oak barriques one third new, for 12 months prior to bottling.

This wine is fragrant and spicy on the nose, leading into a rich palate of sweet cherry and damsons, partnered with soft, fine-grained tannins. This wine is drinking superbly now and will develop further complexity with cellaring.

This wine was recently awarded four stars when reviewed by Michael Cooper in International Winestate Magazine “Floral and vibrantly fruity, with ripe plum, strawberry, herb and spice flavours, showing some savoury complexity. Still very fresh, with good concentration and texture. Well worth cellaring.”