Small open fermenters were used to extract optimal colour and flavour during fermentation before maturation in French and American Hogshead barrels for 14 months. To retain freshness and varietal integrity, minimal fining, and filtration was undertaken before bottling. The nose displays lifted dark fruits. The full bodied palate displays rich briar, dark cherry, and mocha flavours with the grippy drying tannins the variety is so renowned for providing a long dry finish. Cellaring medium to long term.