Only the best grapes were picked at 25.5°B and fermented in small open-top fermenters. Punched down by hand 6 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 24 months in a selection of new premium French and American oak barrels.

Dark garnet in colour. Smoky vanilla nose with some dark berries. Very elegant on the palate with smoky and toasty notes following from the nose. Dark fruit and jam on the finish with a soft mouthfeel. Elegant now, but will improve with age. Pairs well with the perfectly matured rump or sirloin. Sublime with anything sweet.

Only 1200 bottles produced.

Vintage Another drought year with lower night temperatures resulting in the fruit ripening slowly allowing the development of small bunches with highly concentrated flavours.
Analysis Alcohol 14.5%; Total Acidity 5.5 g/l; Residual Sugar 2.4 g/l; pH 3.55