Handpicked grapes were destemed but not crushed. They were transferred by gravity to the fermenter where they underwent a five day cold soak to aid colour and flavour extraction prior to fermentation. After a fermentation of around seven days the wine was left on skins for a further seven days until optimum tannin integration was reached. The wine was then gently pressed off skins and drained to 228 litre French barrels of which 40% 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 March 2006.

A full bodied wine, the nose shows complex notes of rose petal, bramble and spice. The palate shows black berry fruit, bramble and hints of Turkish delight.  Rich fruit weight is supported by integrated oak which leads to a long spicy finish.