The parcels of fruit were fermented separately in small stainless steel fermenters some with submerged caps, and twice daily pump overs. Post ferment, the component wines were matured in oak for 15 months, with 25% in new fine grain French oak hogsheads (300L) and the balance in older French hogsheads and puncheons. We intend for the wine to be approachable in its youth, but with ample structure and fruit depth to allow cellaring, under good conditions, for at least 15 years. Attractive notes of violets, dark berries and plum supported by hints of licorice and a floral lift. Bright layers of focused red and blue fruits with hints of dark chocolate and peppery spice, finishing long with fine sheets of silky tannins.