The nose is delicate yet complex. Perfumed with red fruit, flowers and forest undergrowth, the palate has great length and structure form the careful use of stalks, finishing with a silky texture and fine tannins. The fruit is hand harvested and distributed into large open fermenters. About 30% of the fruit is left in whole bunches and the rest is de-stemmed. A seven day cold soak preceded fermentation. After 18 days on skins the wine is pressed into French oak for maturation.