95% Durif (Petite Sirah), 5% Tempranillo. The grapes were hand-picked, and then destemmed and crushed. Fermentation proceeded for four to five days, with extended pump-overs to maximise colour and flavour extraction, and was stopped at around 6% alcohol. The wine was then pressed off the skins and fortified with pot-distilled, unaged brandy spirit at 89% alcohol to halt fermentation. The sweet red wine was aged in older French oak barrels for 10 to 12 months before blending and bottling, with sweetness derived solely from natural grape sugars. A small proportion of reserve fortified wine, aged in barrel for seven years, was added to enhance complexity.
