When we opened a bottle of this value for money stunner recently we were amazed at how young and fresh it still is - with four years of age we think its got at least that long again and will keep developing in the bottle.

Deep dark fruits dominate the nose initially with blackberry compote and black plums and dark chocolate. Dark berries follow onto the palate with dried herbs, cassis and dark chocolate.

Grapes are picked at optimal ripeness and transported to the cellar and de-stemmed into the tanks. The wines spent between 7 and 14 days on the skins depending on the tannin structure, with three or four pump overs per day and then pressed to undergo malolactic fermentation in tank. After completion the wine was aged for18 months with various types of oak used; no new oak.  Then blended and lightly filtered and bottled.

Match it up with some great BBQ favourites - Barbecued Pork spare-ribs or grilled rib-eye steak.