The grapes were picked in the early week of September. During fermentation the grape cap was pumped-over several times a day to increase the depth of colour and levels of extraction of the wine. After the wine was pressed out, and the free run wine was separated and used to make this wine. The wine was aged in French-oak barrels for eighteen months.
It is the extraordinary eucalyptus and mint qualities that make this wine so special, along with a soft velvety texture soft smooth tannins and a long fruity finish.
This wine goes particularly well with heavy meat dishes such as steak or lamb chops or hearty winter stews.