By combining age-old traditions with the latest winemaking techniques, we have been able to create an impressive, oak-aged wine that is both balanced and age-worthy, with excellent potential for developing further in the bottle.

Hugely expressive and intense on the nose flaunting red fruit aromas swathed in balsam and spice. Pleasant hints of phenols and minerals from the Cabernet mingle beautifully with toasted, creamy and cocoa nuances from the new oak. Fat, dense and meaty on the palate with mature and unctuous tannins, which signal excellent capacity for further ageing in bottle. A lingering and mouthfilling finish rounds off the tasting experience.

After destemming and light crushing upon arrival at the winery, the must was fermented in stainless steel tanks at carefully controlled temperatures of between 26-28 C. Once the process of malolactic fermentation had finished, the wine was left to age in French oak barrels for a period of one year. This was followed by a further period in tank to round off the wine before bottling.

Significant rainfall and lower than the normal temepratures during April and May, followed by storms and strong winds during the month of June, brought about a notable delay to the start of the harvest (it eventually got under way on 27th August) aswell as a considerable reduction in yield. Despite what could have been expected in a year as wet as 2008, the grapes arrived at the winery in impeccable condition thanks to meticulous pest control carried out in the vineyards.

Serve between 16-18 C. Ideal with smoked food, casseroles and red meat. As the wine received minimum filtration, there is a possibility that it will present some bitartrate sediment in the bottle. This is a naturally occurring phenomenon and is a guarantee that the wine has not been subjected to physical or chemical treatments. Upon decanting the wine slowly, the sediment will remain in the bottle and will not affect the taste experience in any way.