Cabernet Sauvignon, Franc and Petit Verdot are de-stemmed into small, open fermenters, seeded with a pure yeast culture and hand plunged three times daily. The temperature is controlled to a maximum of 28C and each batch is tasted twice per day for off characters, colour extraction and tannin balance. Once it becomes apparent the tannin balance is no longer improving, the batches are drained off skins and pressed, followed by a settling and racked off gross lees into barrel for malolactic. The components are racked, returned to barrel and racked again before assembling into the final wine. Treated to thirty months maturation in a combination of new and prior use French oak barriques. Alcohol 14.5%