The estate releases three red wines (as well as one rosé and a white) every year. This is the estate’s second wine, made from the grapes of the oldest plantations. 88% Merlot, 10% Cabernet sauvignon, 2% Petit Verdot. It was tank-fermented and aged for 12 months. Sour cherry, blackcurrant and cedar on the nose. Medium- bodied, with subtle tannins, black berry fruit, gentle spiciness and a medium-long aftertaste.