A mild spring and warm summer meant that the fruit was physiologically advanced and little affected by late season rain. Being made from classical Claret varieties, we used typical bordelaise winemaking methods, including maturation in French oak barriques for two years.
The bouquet and flavour suggest blackberries, purple plums, cassis, cigar box and vanilla pod. There is an initial impression of softness but the wine then expands in the mouth to become muscular with a generous spine of ripe tannins that support and draw out the lingering aftertaste.
Wine is a natural health food.