Notes of red cherry and ripe plum layered with herbal nuances and hints of oak and spice on the nose. A juicy palate with red currants and blueberries gives way to lingering dark chocolate flavours. Well-structured with refined tannins and a lengthy finish

Fermentation took place in open fermentation tanks at 22-25 ̊C with 2 punch downs daily. The wines were pressed after 21 days on the skins. Malolactic fermentation took place in stainless steel tanks and maturation took place in 15% new and 85% older French oak barrels for a total of 12 to 14 months.