A dense array of black fruits and lifted tones of violets greet on the rose, dotted with hints of allspice and dried thyme. Clear lines of red fruit tannin, cassis and red cherries guide the palate, bolstered by a coating core of graphite, blue berries and a persistent and mineral finish.

Winemaking Notes by Remi Guise: The fruit is hand-harvested, de-stemmed and lightly crushed so that each berry is just split. This ensures a slow release of sugar, tannin and flavour, and results in higher levels of aromatics and greater control of tannin extraction and sculpting. A cool ferment in traditional open top fermenters takes place over 18 days, with plunges 3 times daily in order to ensure full extraction of the coating Cabernet Sauvignon tannin. The wine was then separated from the skins and transferred to a selection of French oak Barriques, where it was aged for 14 months before blending, clarification and bottling.