The grape varietals were handpicked separately at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Subsequent processing, fermentation and maturation was also carried out individually for each varietal. Upon crushing , a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days for optimum color and flavor extraction. Upon fermentation, color and character is allowed to develop for a further period of 3 weeks before the wine is transferred to 100% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavoursand extract tannin from the oak. Being our flagship red, much care and attention is taken in selecting the finest barrels containing maximum flavor and character.