The fruit was picked at the best balance of acidity and fruit expression, rather than maximum ripeness, to embrace the energy and texture of slightly earlier harvested, warm climate Cabernet Franc. Vinification was kept simple; the grapes were fermented on the skins for approximately three weeks with twice daily pump-overs during the initial fermentation, which was reduced to once daily to keep the cap moist. The total time on skins was almost three weeks before being pressed and transferred to barrels on completion of malolactic conversion. The wine spent 18 months in 300-litre French oak barrels, of which 50% were new, and 50% were filled Hogshead 300-litre barrels. The wine was bottled without fining and just one loose sheet filtration so that it may develop light sediment over time.

A poised expression of Cabernet Franc, with subtle notes of cinnamon and spice surrounding a core of ripe cherry. It is classically structured, with elegant, velvety tannins and an enticing and lingering finish.