Harvest dates:       Fraser Gallop Vineyard, Wilyabrup, March 2007.

Fermentation:        The fruit was hand picked and crushed into open fermenters where it underwent a 2 day cold soak before an 8 day alcoholic fermentation on skins.  The wine was inoculated for malolactic fermentation and matured in 40% new ( Seguin Moreau, Nadalie Marsannay) and 60% second use (Darguad et Jaegle, Tonnellerie Radoux) French oak barriques for 24 months.

Bottling date:         6^th August 2009.

Quantity:                 250 dozen.

Colour:                      Black red with brilliant hue.

Bouquet:                  Lifted herbaceous aromas, cedary oak, black fruits with a touch of cassis.

Palate:                      Strong savoury notes with hints of herb, olive and almond kernel. Leads to a smooth palate with fine tannins and tight acid structure to ensure excellent cellaring.