The grapes were fermented, pressed and matured for 11 months in predominantly French oak, of which 30% is new oak (we use 5-10% American oak each year for length and spice). It is well balanced, elegant, and powerfully fragrant with an abundance of blackberry, cherry, black olive, spices, a hint of meaty complexity with a faint aroma of fine toasted French oak barrels. Gentle yet full-flavoured with beautiful strong tannins and a long palate. Delicious with roast lamb or beef with all the trimmings or roasted field mushrooms stuffed with caramelised onions and goats cheese.