The fruit was hand-picked, de-stemmed and fermented separately in small open-topped vats where they were gently hand plunged and pumped over to aid in extracting the maximum amount of flavour and colour from the berries. The wine spent 11 months in fine French oak.
Sam Kim described it as “A gorgeous mix of cassis, cedar, dried herb, olive and floral on the nose, it is supple and fleshy in the mouth delivering excellent weight and intensity. The wine is flavoursome and richly textured, while remaining firm and structured with a lengthy grainy finish.”
