Extensive crop thinning in the vineyard produced select parcels of Cabernet Sauvignon, Merlot and Cabernet Franc. These grapes were hand picked, individually fermented and hand plunged in open vats before spending an extended time on skins post ferment to aid structural development. The wines were put into new (35%) and seasoned French oak and assessed for quality after several months. After 7 months the wine was blended then returned to oak for a further 7 months.
TA: 5.9 g/l
Residual Sugar: Dry