Warm weather in spring ensured early bud burst, getting the season away to a good start. The number of berries which set on the vines, however, was smaller than usual and the peak temperatures during summer were not as high as sometimes occurs. An Indian summer reversed this trend with a long warm autumn. The grapes thus ripened well and the smallish crop ensured excellent concentration in the wines.

After harvesting, the grapes were destemmed and gently crushed before being fermented in a number of small vats, using both hand plunging and pumping over of juice to ensure the cap of skins was kept moist and the must well aerated. Gentle separation of the resultant wine with an airbag press was followed by 18 months ageing in oak barriques. Malolactic fermentation occurred using indigenous bacteria in the spring after harvest and the wine was clarified naturally without filtration prior to blending and bottling.

Deep ruby and purple hues hint at the wine's concentration. In the nose and mouth there is an array of ripe fruit characters intertwined with complex savoury notes. Currants, plums, cloves, leather and vanilla pod memories are evoked. It is full bodied and muscly, with a generous structure of ripe tannins which will help it age gracefully. While ready to drink, it will improve with cellaring over the next 4-6 years.

Wine is a natural health food.