Varieties: Cabernet Sauvignon, Merlot, Syrah.
Winemaking: 14-21 days of fermentation on skins at 28ºC / 82ºF, full malolactic fermentation, and 16 months of aging in French oak barrels.
Tasting Note: Abundant aromas of wild berry, cherry and plum jam on a background of seasoned characters of vanilla, clove and toasted oak; full bodied and well balanced; long, classic finish.
Serving Temperature: Best served at 18°C / 64°F.
Aging: Under proper conditions, the wine will age well for 7 years and more from time of harvest.