• French oak
• Ripe berry & plum
• Dark chocolate & spice
• Firm tannins

"The 2016 vintage is a boldy coloured blend of Merlot (40 per cent), Malbec (33 per cent) and Cabernet Sauvignon (27 per cent), matured for 16 months in French oak barriques. A powerful young wine, it is sturdy, with concentrated, ripe berry, plum and spice flavours, finely integrated oak, good tannin backbone and obvious potential. Retasted in April 2019, it is still very fresh and youthful; open 2022+" Michael Cooper, Jul 2019

"Deep, youthful red/purple colour. The bouquet is nutty, spicy, vanillan, with oak nicely melded into the fruit. The wine is elegantly full-bodied, finely-structured and subtly powerful. There's masses of tannin and lots of extract. Touches of cassis and herbs. The tannins dominate the back-palate finish. An impressive wine which demands time" Huon Hooke, Real Review

"A mid-weight, elegant style with the right amount of flesh filling its frame. There's no shortage of freshness either, providing a precise conclusion in combination with abundant mouth-coating tannins. Expect black cherry, violets and festive spices, providing fragrance on the medium-length finish" Rebecca Gibb, Master of Wine, Feb 2019

"Appealing richly fruited nose with cassis, spice and a hint of menthol. An elegant style, rich but not overblow, fine and integrated tannins, and a long finish with fresh acidity. Notes of tilled earth and licorice are woven in with the fruit core; the depth and richness building beautifully in the glass as it shows firmer tannins. Approachable now but with potential too" Mark Henderson, Otago Daily Times, May 2019

Darkly perfumed with layers of spice, cassis and plum. Also a touch of cedar. Full, round and dense with deceptive concentration. Dark chocolate, blueberry and cinnamon and a little cigar box too. An elegant and powerful wine with a delightful transparency.

Food Pairing: Ideal with roasted red meats. It makes a good partner for a whole fillet beef, roasted rare. Also perfect with a tasty winter casseroled stew.