The vineyards: The grapes came from vineyards planted at 185 to 210 meters above sea level in decomposed granite soil. The trellised vines were planted from 1990 to 1991.
The winemaking: Selected blocks were hand harvested in the first half of March 2014 with sugar levels between 24.5°°B and 25°°B. The grapes were destemmed and cold soaked for 24 hours. After 24 hours the pulp was inoculated with selected yeast strains and fermentation took place at 25°°C. The wine was pressed at 3°B. MLF (malolactic fermentation) took place in stainless steel tanks and the wine was aged with new French oak (medium toasted) in tank. After maturation in the wood the wine was stabilised and bottled.
Winemakers comments: Full flavours of red and black-berries. Well balanced on the palate, with soft wood nuances in the back ground, for a memorable finish. This wine will compliment most red meat dishes.