Produced from a single vineyard block of
27-year old bushvines planted in shale,
Oakleaf and decomposed granite. Grapes
were hand-picked and fermented in
open-top concrete fermenters at 28°C.
The skins were punched down every two
hours and the juice was drawn off the skins
after three days. Malolactic fermentation
and maturation took place over 19 months
in new and second fill French Oak barrels.
Finely grained tannins give this wine a
muscular structure supported by plush
red fruit, with flavours of cranberries and
raspberries. The balanced fruit and long,
dry finish allow a beautiful aging of 15
to 20 years from the vintage.