The grapes were carefully selected and macerated at a temperature of 7°C in stainless steel tanks for 24 to 72 hours. During fermentation, the frequency of pumping over was reduced, as Petit Verdot imparts good levels of colour, structure and flavour without too much extraction. During the final third of fermentation, gentle pump-overs took place to submerge the cap. Post fermentation maceration lasted for 10 days, before being transferred 100% French oak barrels, where malolactic conversion took place, followed by 12 to 14 months ageing.

A complex and elegant Petit Verdot with aromas of ripe red fruits enhanced by herbal, tobacco, black pepper and spicy notes. The palate is opulent and fresh, with soft tannins and a distinctive mineral note that leads to a long finish.