The must was cold-soaked for two days at 12°C. Fermentation took place in stainless steel tanks with two daily pump-overs to ensure optimum extraction of color and flavor, while imparting structure. Maceration lasted for eight to 10 days and then the young wine was pressed off its skins, clarified and transferred for malolactic conversion. It was racked off its lees into oak barrels; approximately 70% old oak, of which 35% was American and the remainder French, for 13 months.

A deliciously smooth wine that delivers rich, intense aromas of blackberry, black cherry, and subtle hints of toasty oak. Opulent, with juicy berried fruits, a defined mineral character, and subtle nuances of vanilla and cedar box, the palate is velvety soft with beautifully integrated tannins and a long, elegant finish.