Varieties: Syrah, Cabernet Sauvignon, Petit Verdot.
Winemaking: 14-21 days of fermentation on skins at 30ºC / 86ºF, full malolactic fermentation, and 16 months of aging in French oak barrels.
Tasting Note: Characters of wild berry, blueberry, plum jam, and crème de cassis, with hints of nutmeg and chocolate; rich, full bodied, concentrated and well balanced, with a silky texture; long, soft finish.
Serving Temperature: Best served at 18°C / 64°F.
Aging: Under proper conditions, the wine will age well for 5-7 years from time of harvest.