Bottling Date: June 2010

Release date: August 2010

Oak Maturation: 24 Months

Soil: Clay, Loam

Winemaking procedure: Each component was harvested and vinified separately. The wine was kept on the skins no longer than 7 days. The components where then allowed to finish malolactic fermentation in barrel and then aged in French oak Barriques (225 litre barrels) for 24 months. The new wood component is 60%..

Winemaker’s comments: The wine displays an intense brick red dark colour. On the nose the wine expresses intense Cedar, herbaceous spiciness and lots of wild berries and black olive aromas. On the pallet the full rounded feel of the well ripened tannins slowly gives way to roasted almonds, vanilla and coffee flavours, and another hit of wild berries on the aftertaste. Decanting when young will give more pleasure and aroma.

Serving temperature: 16 - 18°C

Food recommendations: Veal, game and intensely flavoured stews. Bitter chocolate desert.