Grapes from the selected areas of the best blocks were harvested at optimum ripeness and yeast fermented in open tanks at 28°C. Regular punching down and pumping-over was practised, with 2–3 weeks of skin contact after fermentation. Matured in 300-litre French oak barrels of which 40% was new, 40% 2nd-fill and 20% 3rd-fill. Bottled at 14%. (Bottle size 750ml)

Nose: Typical mulberry, cassis and blackberry aromas, with hints of cigar box.

Palate: Well balanced with layers of red fruit present. A good structured mid-palate with notes of mocha present on the aftertaste.

Finish: Lovely silky tannins and a creamy finish.