All the different components are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5°C. A large percentage (85%) of the Shiraz is then crushed and destemmed, whilst the remaining 15% is fermented as a whole cluster. Of the Grenache, Mourvedre and Carignan, 30% is fermented as whole cluster whilst the balance is destemmed and crushed. This is followed by a three-day cold soak at 9 °C, covered with a CO2 blanket. Fermentation takes place in open fermenters. All the grapes ferment spontaneously and separately. Extraction is obtained by three punch – downs per day. After fermentation is complete, the wine is left on the skins for another seven days. The Shiraz is then pressed to 20% new Allier French oak barrels, and the Grenache, Mourvèdre and Carignan is pressed to third and fourth fill French oak barrels, which vary from 300 L to 500 L. The pressed section is kept separate. Malolactic bacteria are inoculated and malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wines spend a total of 18 months in the barrel before it is blended and bottled.

Aromas of red berries, hints of perfume, dark fruit, black olive and spice. The palate is medium full-bodied, good structure with soft and silky tannins. Pairs well with grilled and roast beef, stew, mildly spicy foods and game