Once the fruit was received at the winery, each vineyard batch was held cold for five days before fermentation, which helped to maximize aroma and flavor extraction.
Alcoholic fermentation was carried out through the use of cultured yeasts, and during the height of fermentation, the fermenting must be hand plunged up to eight times
daily. Once dry, each batch was pressed to tank, settled, and then racked off the lees to a combination of stainless steel tanks and new French oak. The wine underwent 100% malolactic conversion during aging before being blended, fined, lightly filtered, and gently prepared for bottling. 

Enticing notes of dark brambly fruits are layered with subtle hints of Turkish spice through to a rich and weighty palate with a lovely, deep garnet colour, a silky structure and a long savoury finish.