Colour: Deep garnet red.

Aroma: Tar, roses and cool choc mint

Palate: Finely structured and medium bodied. Dried herbs, red currant and cherry with firm tannins.

Production notes: Destemmed and crushed to small open fermenters. Ferments were plunged by hand twice daily and pumped over for aeration mid-ferment to promote colour extraction and to soften tannins.

Ageing potential: 10-15 years.

Maturation: Stored for 12 months in small format oak. 20% new and 20% 1-2 year old barrels.