The perfume is driven by a combination of violets, ripe cherries and cedar notes.


A powerful palate of plums, black currants and nuances of bay leaf followed by velvet smooth tannins and a long, succulent finish.


The parcels were fermented at a peak temperature of 28 degrees celsius and spent between 10 and 22 days on skins prior to pressing to oak for Malolactic fermentation.


16 months barrel maturation ensues with careful blending to provide a wine of great aromatics and fine bonded tannin structure.


Deep and dark purple

Food Pairing

Perfectly paired with a rack of lamb