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Sourced from 10 to 15 year old hillside blocks on a red clay mixed with decomposed granite. The grapes were harvested by hand in the last week of April, and the bunches sorted before being put in small stainless steel tanks for fermentation. It was aged for 14 months in French oak barrels, used and new.

On the nose intense aromas of cinnamon, black plum and cedar dominate with just a hint of orange blossom. In the mouth red cherry, raspberry and a touch of allspice are all in evidence. A well integrated oak backbone is backed-up by fresh acidity together with soft, well-rounded tannins with together impart excellent structure and length.

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