Production Method: The grapes are handpicked from a mixture of vines across the 1000 hectare estate, with over a quarter of the grapes coming from vines that are more than 60 years old. Fermentation occurs in concrete tanks over a period of 25-30 days. After fermentation the wine is aged in French and American oak barrels for 4 months before bottling. Further ageing is carried in bottle for 3 months before being released from the winery.
Nose: Intense ripe fruit and toasty oak.
Palate: Full-bodied and an abundance of ripe red fruits, lovely sweet spice and toasty oak underlining the concentration of fruit.