The fruit was crushed into 8 tonne open fermenters and left ok skins to cold macerate for three days prior to fermentation. The wine underwent its malolactic transformation in oak, was then racked and returned to French and American oak for a 12-month maturation. Blending was completed just prior to bottling.

The inviting colorur shows a purple core turning to a red rim. Intensity is shown on the nose with layers of dry herb, mint and dark spice enveloped by black fruit, The dense blackcurrant character dominates the mouth while pepper and sweet spices dance to the tune of a long finish. – Ben Glaetzer, Heartland