The grapes for this wine were fermented slowly (six to eight weeks) with wild yeast, allowing a gentle extraction of colour and flavours. The wine went into barrels, primarily French and Hungarian oak. The latter oak seems to accentuate the bright brambly aromas and flavours. There also are flavours of raspberry, blueberry and red currant. The texture is generous, with long ripe tannins rounded by the 16 to 18 months of barrel aging the wine had.