The wines spent a total of 25 days on skins, to extract structure, colour, aromatics and finesse.
They were then gently drained and pressed to 225 litre french oak barriques of which 20% were new 3 year air dried French oak and the remainder being a combination of first, second, third and fourth fill used barriques.
They were then rested and matured for ten months on yeast lees. 100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and minimal filtration, then bottling.
With upfront flavours of blackberry, spice, herbs and a subtle oak influence, it has balanced acidity which leads to a velvety, lingering finish, characteristic of the Central Otago Region.