2006 provided ideal conditions for excellent fruit production, delivering low to medium yields, and produced wines displaying warm and well-balanced fruit characters. Minimal intervention was key in the production of this complex, layered style of cabernet. 50% of fermentation was performed in open top concrete tanks while the other 50% was fermented in static tanks before spending 18 months in French barriques. A light egg white fining was performed prior to bottling. With an earthy and quintessential cabernet nose, the aroma comprises hints of blackberry, tobacco leaves and cassis, while the palate is structured and elegant displaying tight, fine tannins. Production is limited to around 250 cases or 10 barriques.