The colour is deep purple with red hues and has a bouquet that is complex with violets, spice and black fruit. The palate has good fruit intensity and length with cedar and oak spice balanced with fine long tannins and good acidity. A mild wettish winter followed by a very dry spring and summer but no heatwaves ripened the small crops quite quickly.
The fruit was picked in early-March, destemmed and crushed before fermentation in Potter fermenters. The juice was racked and returned once a day for 2 weeks and at sugar dryness the skins were pressed and the wine was then transferred to tank and Malolactic fermentation was induced, once the malo was complete the wine was returned to 3rd, 4th and 5th year old oak where it aged for 18 months.
