The Wine is made by blending grapes from a 32 year-old Cabernet Franc vineyard and a 13 year-old Cabernet Sauvignon vineyard. The grapes are harvested when they are very ripe and macerated for 15-20 days, with the skins periodically submerged. After malolactic fermentation, the wine spends time in 225 litre, medium toasted, French Oak barrels. It is a wine capable of cellering, with a very intensive purple colour and strong aromas of blackberry, raspberry, mint, tobacco, vanillia and cinnamon. The wine gows well with red meats and game