WINEMAKING Each parcel was de-stemmed and cold soaked for a period of four days. A portion of each parcel was then transferred to new headless American oak barrels and the balance to small static fermenters. Each parcel was fermented at 22°C to 28°C over a period of seven to ten days using RX60 yeast to add complexity and retain aromatics. After a period of extended skins contact the wines were then pressed and underwent malolactic fermentation. Between April and September 2012 each of the parcels were matured in a selection of 2012 first use AP John and Vicard fine grain American oak barrels and the balance in a selection of one, two and three year old fine grain American oak barrels. After six months, the wine from each parcel was individually racked before being returned to barrel for a further ten months. Prior to bottling, a painstaking barrel selection was undertaken for each of the individual components. TASTING NOTE Nose: A vibrant, mid-dense purple crimson with a deep, black cherry-skin core. Palate: This wine is generous and rounded at first with juicy, deep berry compote fruits then yielding to a tightly woven frame of firm yet generous tannins. There are alluring, coco- nutty oak and fine dark chocolate characters, with a deep, soft centre of ripe berry fruits. Elegant acids and light, long tannins carry the palate to deliver a lingering finish.