Manually harvested at dawn, in April when the grapes had reached full phenolic maturity, they were carefully selected by hand, to ensure no green material or imperfect fruit entered the must. Pre-fermentation maceration took place to extract a rich colour, before temperature-controlled fermentation. Post-fermentation maceration lasted for approximately 10 days to further extract colour, flavour and fine tannins. When this was complete, the wine was racked and aged for 12 to 18 months in new French oak barrels. It then received a minimum of eight months of bottle ageing. 

Complex aromas of ripe red fruits and sweet notes of violet are complemented by delicate hints of vanilla, tobacco and a touch of chocolate. A structured, full-bodied and aromatic wine, enhanced by rounded sweet tannins and a long-lasting finish.