A mild spring led to the vines bursting into leaf early. The summer days were hot but the nights tended to be cool, leading to a large diurnal temperature variation. This produced excellent ripening while retaining good colour and natural acidity. The autumn was warm and lingering. The vines had been specially trained by hand and the leaves plucked from around the bunches to allow maximum exposure to the sun.
After harvest the grapes were separated from the stems, crushed and then fermented, with the juice being splashed and then pumped over the "cap" of skins to keep them moist in the traditional Bordeaux claret manner. The resulting wine was then gently separated and put into oak barriques, 30% of which were new. It went through spontaneous malolactic fermentation the following spring by the action of its natural indigenous bacteria. Maturation continued in oak for 18 months and during this time 4-6 rackings were carried out to achieve clarification without filtration prior to bottling. The final cepage consists of 50% cabernet sauvignon, 40% merlot and 10% cabernet franc.
The wine has a deep carmine hue. Aromas and flavours consist of a complex blend of cassis, black plum, spice, liquorice and cigar smoke. It has broad shouldered, chunky, boisterous ripe tannins, which will mellow with cellaring and help graceful ageing. It can be enjoyed when young but may be improved by breathing for an hour or two after opening. It can be expected to improve with cellaring over the next 5-8 years.