Fresh cigar box, blueberry crumble, dark chocolate and a hint of aniseed. The smooth and textured tannins are bold but well-rounded and rich. Dark and red berry fruit such as raspberries, black currants and mulberries are underpinned by sundried black olives and dried lavender. The acidity adds vigour and balance, while lending length and elegance.
The blend consists of 51% Cabernet Sauvignon, 39% Petit Verdot, 9% Merlot and 1% Cabernet Franc. A portion of the wine was made using the aerated pump over method in a closed tank with extended skin contact. The rest was made using the punch down method where a pneumatic punch down system was used four times a day and night. This punch down method ensures a much more concentrated extraction. The two portions were pressed separately and only blended before being transferred into new French Oak barrels where malolactic fermentation took place. The wine was matured in these barrels for a further 18 months.
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