Deep crimson in colour this wine is bursting with ripe cherry, plum, sweet spice and red licorice aromas. The palate is a complex blend of flavours supported by a rounded and fleshy mid palate, finishing with excell ent length and freshness.

Winemaking – All 3 varieties were hand harvested and fermented separately. To aid colour, tannin and flavour extraction the parcels were fermented warm, with temperatures reaching near 30 degrees. The Grenache and Mourvedre parcels were macerated on skins for 10-20 days before being pressed straight to seasoned oak hogsheads and puncheons for maturation. These parcels were then barrel maturated for 16 months without racking on full press solids, then naturally clarified, blended and bottled.