The fruit for this wine was picked from small vineyard blocks on the Dalwhinnie estate where it was then fermented for 14 days in open top fermenters. Once approaching dryness, the wine was pressed directly to French oak barriques for a 20 month maturation. Careful barrel selection was carried out to blend this wine.

The wine is dark purple with red black hues. There’s compelling and elegant aromas of cassis, fresh plum and bay leaf roll from the glass. There are notes of intense cassis, sour cherry and savoury dried herbs, with a powder fine tannin structure that pulls blackcurrant flavours long through the palate. Enjoy over the next three to eight years.