The grapes were selectively picked on two separate days, six days apart. The wine was fermented on skins for two weeks, before being aged for 18 months in a combination of 35% new and old French oak barrels. Drink now as a young, beautifully balanced Cabernet showing layers of flavour including blackcurrant, cassis, plum, mint, cedary oak and fine-grained, chewy tannins, or cellar for 20 + years.