The wine was fermented using only native yeast, pressed, allowed to settle, and then transferred to French oak barrels (a third of which were new) where it was aged for ten months.  Deep garnet in color, the wine is powerful with aromas of dark, primary fruits with intense perfume and spice driven qualities.  On the palate the wine is round, full and satiny with notes of black cherries, rhubarb, dried herbs and baking spices.