This wine has a beautiful garnet colour.

There are aromas of dried cranberry, red currant and subtle cassis on the nose complimented by underlying notes of fresh herbs and tobacco spice.

The palate is packed with delicious berry fruit interwoven in spice and light toasty notes from the barrels. A tannin profile reminiscent of dark chocolate and hints of baking spice follow on the finish.

This wine will drink well now but will benefit from staying in one's cellar. Enjoy with grilled veal chops, meaty stews or a fantastic steak.

The grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally.

Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation if the quality warranted it and depending on tannin extraction and development.

The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of nineteen months in 18% new French oak and the rest being older French oak barriques. During the maturation the components were left on the gross lees for around 8 months before receiving their first racking after which they were racked another 2 times.

The wines received a light fining before filtration and bottling in November 2018.