The oldest and 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 and post ferment skin contact time took a total of 20 days, to fully develop tannin structure, flavour and 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 and brooding with hints of chocolate and 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 and the classic mineral texture you get from great Heathcote wines. Starting to hit its straps now, it will also reward with careful cellaring.