The nose shows spicy moccha flavours and some vanilla notes derived from American oak. The palate is rich, filled with ripe fruit, pepper and hints of violets, cassis and dark chocolate; smoothed with subtle Merlot flavours and vanilla oak.
Grapes are allowed cold maceration for up to 48 hours. Each variety is inoculated with its own special blend of French yeast strains and fermentation on the skins vary from 6-10 days. The grapes are pressed and the juice finishes malolatic fermentation in stainless steel tanks. The components are blended and allowed to mature in 90% French and 10% American oak for 12 months.