By delaying harvest until late in the season after a coolish summer we were still able to pick physiologically ripe fruit that was in excellent condition. Being made from classical Claret varieties, we used typical bordelaise winemaking methods, including pump over with aeration during fermentation and maturation in French oak barriques for two years.
On release the wine has a bright ruby hue with abundant aromas and flavours suggesting purple plums, cassis and wild blackberries. These initial impressions of ripe fruit are supported by an underlay of tobacco, vanilla pod, chocolate mocha and spice. The wine enters the palate subtly but expands into a robust, muscular, satisfyingly dry finish.