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Wine making:
Fermentation took place in stainless steel tanks with daily remontage for gentle extraction. A portion of the wine was given extended maceration on the skins before pressing. Malolactic fermentation took place in 300 litre French oak Hogsheads. Maturation in 54% new French oak, 46% second fill for 17 months before bottling.

Tasting notes:

Deep ruby red. Typical Merlot notes of black plum, dark cherry, dried herbs underpinned by mocha and tobacco. The palate is generous with juicy dark fruit, while still delicate on the finish, showing complex cherry tobacco flavours coupled with a fine acidity. This wine shows will age gracefully and will gain in complexity and suppleness of tannin for many years to come.