The fruit was picked early and fermented using 50% whole bunch clusters. Malolactic fermentation was carried out in 500 liter French oak barrels with a further 9 months of aging in large 1500 and 2000 liter foudre. Possessing a youthful red plum translucent color, it has all the perfume lift and exuberance you would expect from old vine Cinsault. The nose is aromatically charged, brimming with fresh violets, cherry blossom, rose water, lychee skins, sun dried cranberries, potpourri, and an exotic touch of Turkish delight. Wonderful purity and clarity are always hallmarks of this wine as are the radiant fresh acids and bright, crunchy, sappy red berry fruits.