The fruit was destemmed, crushed, and fermented with premium untoasted oak influence in static fermenters for five days, optimizing color stability and a fine tannin structure. The wine was drained, pressed, and stored in stainless steel tanks until malolactic conversion was complete. It was then filtered onto French oak and matured for approximately four months, giving a subtle and delicate oak influence. Maturation lasted a further six months in the tank, before crossflow filtration and bottling.

Intense aromas of violets, blackberry, and subtle chocolate notes are showcased in this inky, dark Durif. Notes of blackberry, anise, and smoky licorice fill the concentrated palate, while the well-integrated mocha-oak influence and tight tannins add complexity and depth, through to a long, flavoursome finish.