Hand harvested, 75% de-stemmed and given 5-7 pre-fermentation cold maceration. After an indigenous ferment the wine is given another 5-7 days post ferment time on skins. Wine is then transferred to 1-4 (25% new oak) year old French medium toast barriques for an 11 month maturation, before racking and bottling.

Estate Vineyard composition: 62% The Fusilier - Bannockburn, 16% - The Last Chance – Earnscleugh (Alexandra), 14% The Red Bank – Earnscleugh (Alexandra), 8 % The First Paddock – Gibbston.

Lifted red fruit, violet and spicy blackcurrant aromatics. Followed by a suave, textural palate showing lots of density, complexity and persistence.