The Summer of 2023 was characterised by moderate temperatures which were conducive to slow, even ripening. Full sugar and flavour ripeness was achieved in all varieties, and this occurred about one week later than average.
The wine is a blend of Cabernet Sauvignon 76%, Merlot 8%, Malbec 8%, Petit Verdot 8%.
After pressing, Malolactic Fermentation was completed in tank and all batches were racked to 228 litre French oak barrels, with no new oak used. The wine remained in barrel for 18 months – long enough to gather sufficient oak complexity whilst still retaining the vibrant fruit aromas and flavours we desire in this blend.
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