Only the best grapes were picked at 26.4°B and 50% whole bunch fermented in small open-top fermenters. Punched down by hand 3 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 20 months in a selection of 100% new premium French (50%) and American (50%) oak barrels.

Dark ruby in colour. A burst of red fruit aromas followed by hints of spices on the nose. Soft tannins on the velvety palate with red fruit and spice following from the nose. Elegant and rich. Layered and complex. Drink through 2035.

Only 2600 bottles produced.