Components of the final blend were harvested, fermented and aged separately. The wine was left on skins for three weeks and
plunged down twice daily to build palate weight and structure. The wine was aged in a combination of stainless steel tank and seasoned French oak for 12 months.
The nose displays a mix of red and black fruits – blackcurrant and cherry ripe with underlying licorice allsorts. A fruit forward Cabernet Sauvignon that exposes fine tannins, black fruit - blackberry, blackcurrant and olive savouriness. The flavours are well supported
by toasty, seasoned French oak characters and a savoury complexity.