Ruby red. Classic aromas of spicy fruit cake, dark cherries and mocha spice. The palate is full with flavours of blackcurrants, liquorice and dried herb. It is medium bodied with fine grain tannins; a soft yet concentrated wine.

Sourced from carefully selected vineyards in the Hawkes Bay; the oldest wine region in New Zealand. The vineyards are situated on clay loam soils, sands and free draining gravels.

Once harvested, the fruit was brought into the winery where it was de-stemmed into a stainless steel fermenter. The fermentation took 10 days, during which it was pumped over twice a day to help extract colour, fruit flavour and tannins. The wine then went through a full malolactic fermentation in stainless steel before being fined using natural methods prior to bottling.