Handpicked grapes were destemmed but not crushed. The grapes then underwent a four day cold soak to aid colour and flavour extraction prior to fermentation. After a fermentation of around nine days the wine was left on skins for a further six days until optimum tannin integration was reached. The wine was then gently pressed off skins and drained to 228 litre French barrels of which 33% were new. The wine then underwent malolactic fermentation in barrel and was left to mature for ten months before being racked from barrel, blended and lightly filtered. The resulting wine will be bottled in February 2007.

Wine description
The nose abounds with sweet fruit, mocha and spice, a wine full of rich cherry and plum flavours partnered with ripe tannins and plenty of body. Easily enjoyed now or will reward with careful cellaring.