The oldest & most reliable blocks were targeted for this blend. The grapes were picked then transported to the Hunter Valley for vinification. A pre-soak as the must warmed, fermentation at 25 C & post ferment skin contact time took a total of 20 days, to fully develop tannin structure, flavour & balance. After fermentation, the wine was matured in high quality, tight grain French oak barriques for twelve months before barrel selection took place. The remaining best barrels were matured for a further twelve months before bottling. Deep garnet red in colour, the aromas are dark & brooding with hints of chocolate & plum lifted by cinnamon spiced French oak. All the dark fruit flavours are framed on the palate by rich, layered fruit tannins, tight powdery fine grained oak & the classic mineral texture you get from great Heathcote wines. Starting to hit its straps now, it will also reward with careful cellaring.