Grapes were harvested at 25 °B. Cold soaked before it was inoculated with NT.50. Yeast Fermented at 26°C for about 4 days. Fermented dry on skins. Pumped over 3 times daily during alcoholic fermentation Malolactic. fermentation was completed in tanks. Matured for 24 months in 100% new French oak barrels. Only 3900 bottles produced. DESCRIPTION: Opaque purple-black colour. Chocolate, plums, lead pencil and cedar wood on the nose. Toasted nuts and dark blackcurrant fruit on the palate. A complex, concentrated wine with a lingering aftertaste. Can be cellared at least another 10 years in the bottle.