Nose, gently perfumed red berry aromatics.opening onto a palate that has ripe plum and blackcurrant flavours.


It is medium to full-bodied, a touch denser than the previous vintage, and so showing more weight, good structure, and gentle grip on the finish.


For the first stage of the winemaking process, Mike Peterkin uses a combination of open and closed fermenters and allows the wine six days on skins post-fermentation before transferring it into oak where it undergoes the malolactic fermentation and is matured for about twelve months. To enhance the wine's primary fruit flavours, a majority of mature (rather than new) barriques are used. Blending cabernet sauvignon (65%) and merlot (21%) and Cabernet Franc (14%) gives the wine backbone and tightness of structure while emphasising its smooth, soft texture and fragrance.