GROWING The 2013 growing season was moderately warm throughout, which enabled a slow ripening period with good flavour development. The soil is a clay loam, which holds its moisture in dry conditions. The robust flavours of this wine are a reflection of the care taken to grow our wines with a committed quality focus. MAKING Durif berries tend to produce wines that are big on colour and flavour. At fermentation the wine is kept on skins for up to seven days with regular remontage. Careful aerating of the ferment creates a full rich colour and tannins. Slow oak maturation complements the tannins and help to create a generous wine.