(36%) Cabernet Sauvignon, (32%) Cabernet Franc, (30%) Merlot, (2%) Petit Verdot
An Optical sorting machine was used to ensure that only the best quality grapes are used. Wine was fermented dry on the skins and underwent extended post fermentation maceration. This ensures deep
colour and a good tannin structure enhancing the maturation potential in the wine. Malolactic barrel fermentation completed before the wine was racked off the lees. Each component was aged separately and then matured in 225L French oak barrels for 20 months with only 30% first fill barrels being used.