A deep ruby color, the wine presents sweet red fruit and blackcurrant with underlying sandalwood and vanilla notes. On the palate, red fruit and cassis with silky smooth tannins slowly evolves to the rich, gripping finish.
The grapes were hand harvested and carefully sorted in the cellar. The majority of the wine was fermented in tank; however a quarter was fermented in barrels with extended skin contact for a period of six months, after which it was carefully pressed (using a basket press) and kept separate. This process allowed for the extraction of softer tannins, as well as sweet red fruit carbonic maceration characters. The wine spent 27 months in French oak before being blended and bottled.