The nose consists of nice rich cassis, black forest cake, toasted oak, and a hint of leather and spice. The palate is full of flavours of dark cherries, cassis and an undertone of toast and spice. The tannins are approachable and the wine has a long finish.

The grapes were gently destemmed and crushed and fermented in stainless steel tanks for 14 days. During the 14 days, the wine was pumped over twice daily to help with flavour and colour extraction. The wine was pressed off the skins and then went through malolactic fermentation in a selection of French and American oak barrels. It was allowed to aged for 15 months in the barrels to soften the tannins and concentrate the flavours.