The 2005 vintage was warmer than average growing season and as such produced robust wines with excellent intensity at all levels.  A very soft and approachable tannin structure was achieved by fermenting half of the fruit in open concrete tanks, adding another dimension to the wine. Run into French oak barriques straight after fermentation, it was aged for 18 months. The wine was then fined using egg whites followed by a light filtration prior to bottling.