After a spectacular growing season the grapes were carefully hand picked and sorted. The grapes were cold soaked for 4.5 days before the fermentation started. The maximum temperature reached 85F and the wine was pumped over up to 3 times a day during the peak of fermentation.
The wine was dry after 2.5 weeks and was gently pressed and racked into barrels.
Malolactic fermentation was finished 100% and the wine received a total of 6 rackings.
It was bottled on the 28th of April 2009.

Dark red almost ruby in color.
The aroma is classic. Wonderful black berries with hints of smoked sandalwood, fine black pepper and a sweet scent of ripe fruit, all wrapped in beautiful licorice, toasted oak and some lead pencil notes.
The mouth-feel is rich and forward with bright fruit and elegant tannin that are well layered. The finish is long and well balanced between the ripe berry notes and the classic maceration characters.