Cabernet Sauvignon (57%), Petite Sirah (20%), Syrah (12%) and Tempranillo (11%). De-stemmed, fermented in a combination of 10-ton stainless steel tanks, four-ton concrete fermenters and large oak tanks. 7-10 days of warm extraction, pressed off skins and into stainless steel tanks to finish fermentation for a pure tannin profile while avoiding any uptake of phenolic astringency. Post-fermentation, individual lots aged in French oak barrels (15% new) for 12 months prior to blending and bottling.

Warm, inviting aromas of cherry, dried herbs, tobacco leaf and subtle oak. The palate is dense and meaty, showing bold flavours of currant, black plum and pomegranate with hints of tea and soy sauce. A rich, slightly rustic finish is carried by focused acidity and mineral undertones.