On the nose you should get smells of blackberries, black pepper and violets with hints of smoked bacon and spices. It has a medium body even though the flavour is intense and concentrated with a clean finish.
The vineyard is located in the coldest part of the Casablanca Valley which is 18km from the Pacific Ocean at an altitude of 250m. The soil is made up of red sandy loam which is rich in iron. The vines date from between 2003 and 2005 and are fitted with drip irrigation. The valley is known for it's frequent morning mists, warm day and cold nights. Temperatures in summer average 18ºC and in winter 10ºC. The annual rainfall is around 380mm and this is usually between May to September.
All the fruit is destemmed and left to macerate cold for 3 - 4 days. The young wine is placed in French oak barrels for 12 months, only 25% of these are new oak barrels. In that period there are 2 transfers: one in Spring when the malolactic fermentation, and then another for the final selection of barrels. The bottling took place on 23rd September and they produced a total of 680 boxes.
This wine is an ideal pair for sausages or braised beef (not too much excess spices or black pepper as that could be over powering). Black olives and mature cheeses are also a great pair. Optimum serving temperature would be 14ºC - 16ºC.