The grapes for this extraordinary blend were harvested and fermented separately and after fermentation matured for a period of 16 months in French oak barrels. Cellar master Niel Bester selected only 12 out of the 100 barrels to create the final blend which spent a further 6 months maturing in French oak to ensure a smooth integration of the components.
The Cabernet Sauvignon brings red berries, dark fruit and juicy tannins to the blend, while the Cabernet Franc adds blueberries and an herbaceous note. The Petit Verdot contributes forest berries and spice as well as some firm tannin. The Merlot lifts the blend with aromatic violets whilst French oak delivers flavours of pencil shavings, sweet vanilla and spice.