The wine is similar to the 2012 and 2013, perhaps a little more elegant. The complex flavours are of blackberries, plums, spices and hints of oak. It has a soft entry with mid palate fruit sweetness and lovely texture. The finish is long with balanced acid and fine tannins.
Hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The must was left un-inoculated for 2-3 days and when fermentation was observed cultured yeast was added. There were no whole bunches used this vintage. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged up to 2 times per day. 2-3 days after fermentation was complete, the must was gently pressed and transferred into French Oak bariques and puncheons (23% New, 27% second use and the remainder older) where MLF occurred before winter. The wine was racked once in the spring and put back to the same barrels for further ageing. It was bottled late December 2016, 8 months after harvest.