| Varietals | Shiraz, Mourvedre, Viognier with a potential of Grenache |
| Tasting Notes | |
| Alcohol | +-14.0% Vol |
| Appearance | Deep ruby to brick red |
| Aroma | Sweet spices, dark chocolate, black olive |
| Palate | Generous mouthfeel, smooth tannis, persistent and lingering finish |
| Vineyard | |
| Altitude | 210-289m |
| Soil | Well-drained soil; good water retention. Important percentage of clay in topsoil |
| Yield | 6.5 tons per hectare (45hl/ha) |
| Vinification | |
| Maceration | 3-4 days cold maceration before fermentation; +- 3 punch-downs per day |
| Fermentation temp | 24-26ºC |
| Malolactic fermentation | In tank |
| Maturation | |
| Maturation | Vionier & Shiraz fermented together and complete fermentation in wood. |
| In bottle pre-release | 18 months |
| Ageing potential | 10 years and longer |