Deep ruby colour and an aroma of fresh hedgerow berries - bramble, blackcurrant and cherry, also more complexity coming through later with leather and delicate, peppery-spice notes. The flavours are similar, with some soft vanilla, warming spice and a cocoa note. Fresh acidity and supple tannins make the wine a perfect accompaniment to richer, fattier meats like duck or a ribeye steak.

It is bottled in its third year and cellared for four more years prior to release. The wine is made from a blend of Cabernet Sauvignon, Cinsault and Carignan and aged for some time, usually about a year, in French Nevers oak.