All blocks were destemmed only without crushing. Natural Ferment. The Petit Verdot, Malbec and 54% Cabernet Sauvignon (making up 54%) open fermented, hand plunged & pressed dry. The remaining 46% of the Cabernet & Malbec were static fermented, gently pumped over through a splash tub. Left on skins for up to 34 days. The small sections were basket pressed to fine French oak and matured for only 16 months.A complex nose of light red-berry jam notes with hints sage, teak, shortbread, peanut &blood orange. A very light yet plush palate with plummy notes, subtle teak, black tea & hints of clove. Fresh tangy length & fine but strong, powdery tannin finish.