Fermented in overhead retort-shaped, stainless steel fermentors at 26-28°C. Pump- overs were done three times daily over the fermenting cap. The wine was racked into barrels from the second week of March where it underwent malolactic fermentation. After further racking it spent 24 months in new and second fill 225 litre French oak barrels. Mature vineyards yield opulent fruit with plum, rich blackberry and mocha flavours. Framed by generously rounded tannins and spiciness from maturation in French oak, this wine is seductive from start to finish.