The 2006 vintage provided ideal conditions for excellent fruit production, delivering low to medium yields, and produced wines displaying warm and well-balanced fruit characters.  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.

A fruit-driven and varietal style, the nose shows hints of cedar, cassis and sage, characteristic of cabernet from the region.  The palate is rich and velvety with soft approachable tannins and great length.