Grapes for this wine were grown on hillside vineyards in the Southern Valleys, an area famed for producing some of the regions finest Pinot Noirs. Once harvested, the wine was left on skins for a maximum of 24 days before being pressed and aged in French oak for 10 months.
The resulting wine has good colour intensity with ripe plum and berries on the nose. The palate shows persistent rich cherry and plum flavours combined with mild spice characters. The wine is ready to drink now but will reward cellaring for up to 10 years