The grapes were crushed, destemmed and fermented in stainless steel tanks for 7-10 days. The wine was pumped over twice daily and went through malolactic fermentation. It was then aged with a blend of French and American oak for about 6 months before being filtered. This wine is a blend of, 51% Merlot, 30 % Cabernet Sauvignon, 17% Cab Franc and 2% Baco Noir. 

Lots of blackberries, cherries, toasty notes, and some spice on the nose. The palate has flavours of dark fruits, baking spices and a hint of mocha. The acidity is balanced and the tannins are medium with a medium finish