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 cause excessive shading of the grapes and of other leaves within the canopy. Such careful attention to detail ensured good physiological maturation in the fruit.

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, combined with a long, lingering, dry autumn, the grapes were harvested fully ripe and in optimum condition. Low crops resulted in extra concentration.

After picking, the cool grapes, minus their stems, sat in small vats in the winery for 4-5 days before fermentation commenced. This was carried out in the time honoured Burgundian manner with the floating “cap” of fermenting skins being moistened by gentle hand plunging. When the tumultuous fermentation died down, the tannin structure of the wine was carefully monitored by taste in order to determine the best time to gently press it off the skins. It was then put into French oak barriques, 30% of which were new. This traditional regimen was used to promote careful extraction of fruit aromas and flavours and ripe velvety tannins, while avoiding harshness. When the weather warmed in the spring, the wine underwent natural secondary or malolactic fermentation by the action of the grapes indigenous bacteria. Careful racking of the wine in the barriques from its yeast lees or “sediment”, allowed clarification without filtration.

It is a generously coloured wine with intertwining carmine and ruby hues. The aromas and flavours are a blend of primary ripe fruit and secondary complexities from fermentation, barrel maturation and evolution in bottle. Black cherries, blackberries, raspberries and spice are intermingled with wood smoke, black olives, liquorice, mushrooms and grilled meat. While rich and generous in the mouth it has a backbone of fine, ripe, mellow tannins. Although ready to drink on release, it can be expected to develop increasing complexity and power over the next 8-10 Years and should live well beyond.

Wine is a natural health food.