All the fruit was hand-picked and whole bunch pressed. Fermentation and ageing took place in barrel and in tank, and maturation over 12 months in second- and third-fill barrels. The main component is Cabernet Sauvignon (51%) followed by Cabernet Franc (19%), Malbec (16%), and Petit Verdot (14%).
Lifted aromas of red cherries, cedar and dried peach on the nose leading on to sumptuous, dark fruits on the palate with just a hint of black pepper. A medium-bodied palate with firm, fine tannins. Finishes with a fresh but lingering aftertaste.
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