Immediately after harvest, the grapes were cooled to 5°C, then gently crushed and cold-soaked for five days. Following this, they underwent a regimen of gentle punch-downs six times daily. When the desired sugar levels were achieved, the wine was fortified with a blend of wine and unaged brandy spirits. It was then matured in 400-litre seasoned French oak barrels for 12 months before being expertly blended, bottled and released only after an additional 24 months of bottle ageing.

Uplifting and beautifully weighted, polished red-berry fruit is crisp and spicy, while good acidity and finely honed tannins complete the palate.