The Shiraz and Mourvedre grapes were harvested fully ripe, in the early morning. The Viognier grapes were harvested ripe, once the skin changed to a slight yellow colour on the shoulder of the bunch where after it was whole-bunch pressed. After crushing, the must was cold-soaked for a week before the onset of fermentation. Selected Rhône yeast strains were used.
The wines were transferred to the barrel where malolactic fermentation was completed in a mix of a new (15%) and used French and American oak barriques. The wines spent 12 months in barrel before being blended, and it received a light filtration prior to bottling.
A velvety smooth Rhône blend with good depth of colour. Well rounded with a concentration of cassis, brambleberry, violet and sweet spice.