HI altitude and sloping vineyards, coupled with rocky soils leads to slow ripening, perfect for the grapes (Cabernet Sauvignon, Syrah and Carmenere)

The grapes were hand picked and the wine fermented in stainless steel for about 25 days before maturing in oak barrels for 14 months.

Dark ruby colour. Wild berry and herb notes. The palate is intense, but not over-ripe and the finish is lengthy