A mild spring was followed by a warm, but not overly hot summer. The dominant force in the season, however, was the amazing Indian summer. From March onwards, temperatures were well above average and, because of the long, lingering, dry autumn the grapes were harvested fully ripe and in optimum condition. The vines were carefully trained by hand so that the leaves and bunches were fully exposed to the sun. This included the removal of all leaves which might have shaded the grapes. Low crops resulted in extra concentration in the wine.

After harvest the grapes were fermented in the traditional manner of Bordeaux Claret, with the juice being drained from the vat at regular intervals, aerated and then pumped back over the floating “cap” of skins to keep them moist. The wine was made out in small batches and after fermentation the grapes were allowed to macerate on the skins for a period, the duration of which was determined by taste and varied from batch to batch. After pressing, the resultant wine was matured for 18 months in oak barriques, 30% of which were new. During this time it had 5-6

rackings to allow clarification with out filtration. When the weather warmed in the spring following harvest, the wine went through spontaneous, natural malo-lactic fermentation through the action of the vineyard’s indigenous bacteria.

The merlot (75%) provides raspberry, blackberry and black plum flavours, a generous succulent mid-palate and a velvety finish. The malbec (15%) adds a rose-petal like perfume and a spine of finely grained ripe tannins. Lifted ethereal spicy hints come from the cabernet franc (5%) and cabernet sauvignon (5%). They will, with age, add a chocolaty element. The wine is opaque and inky with a complex array of the fruit aromas and flavours interwoven with hints of smoke, tar, black olives and cigar box. It has a very concentrated and powerful palate, but yet is elegant, smooth and velvety in its structure. The finish is long and lingering. While ready to drink on release, it will become more complex with careful cellaring over 5-10 years and live for much longer.

Wine is a natural health food.