The palate is richly layered and intriguing with a variety of opulent flavours which includes Sichuan pepper and blackcurrants. The 24-month barrel ageing adds viscosity and a spicy finish.
Cabernet Sauvignon between the 26h of February & 20th of March 2015 at 24°B; Merlot between the 2nd of March & 20th of March 2015—24.0°B; Cabernet Franc on the 4th March 2015 at 25°B.
Fermented in overhead retort-shaped, stainless steel fermentors at 28°C. Three pump-overs were done daily over the fermenting cap. After pressing, the wine was racked to barrel where it finished malo-lactic fermentation. A selection of the best barrels was made and the wine spent a total of 24 months in 225 litre French oak barrels.