”68% cabernet sauvignon, 16% each of shiraz and cabernet franc. It was crushed and destemmed at the Tapanappa winery, the must fermented in closed (Potter) fermenters, thence to French barriques (44% new) for 11 months, the varieties then blended and matured for a further 17 months in 4000l French foudres. A highly textured wine with a cedary subtext to the polished mix of purple and black fruits.”