94% Merlot; 4% Cabernet Sauvignon; 2% Malbec. From Oak Knoll on the west side of the valley, the mild climate and alluvial soils lending balance and structure and allowing the development of bright aromatics and flavours, fresh acidity and elegance. Cold-soaked for three to five days before fermentation, allowed to reach a (warm) maximum temperature of 30°C. Pressed off skins after 8-10 days, then moved into oak barrels for malolactic fermentation, 70% new, 30% second use, 90% French oak and 10% American oak, matured in barrel for 18 months.
Translucent garnet purple in colour, aromas of ripe fruit: strawberry jam, plum, black cherry. On the palate the ripe fruit is excellently balanced by fresh acidity and creamy oak with vanilla and cocoa flavours. Full bodied and lush, with depth and concentration.