Red, dry, medium-bodied.
Select Merlot grape clusters are harvested at their optimum ripeness to ensure choice fruit with soft tannins. When the grapes arrive at the winery, they are gently pressed with only the free run juice used. Selected yeasts are added with fermentation at 18-22 degrees Celsius for 10 days. The wine is then racked for malolactic fermentation and then matured in French and American oak staves for 3 months where it gains complexity. The wine then rests in stainless steel tanks until bottling.