All grapes were hand picked and sorted before a pure yeast culture was inoculated. The juice was pumped over the skins 3 – 5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 liter barrels of French oak types. The wine spent between 12- 14 months is barrel before bottling and labeling.

Floral aromas with spice and liquorice on the nose. The palate is full rounded and refined showing fresh red fruit, slight smoky and herbal tones with a rich finish.