Hand selected parcels from our original plantings in the Katunga block from the mid 1980’s deliver miniscule yields of extremely high concentration. We barrel fermented 40% of the juice in new French oak barriques, with 25% matured in 2 and 3 year old French barriques, plus older oak for the other 35%, maturation was 28 months. This powerful intense wine displays a bouquet of blackberry, violets, Spanish olive, Dutch liquorice and spicy cedary oak, with hints of lavender and musk. The palate delivers blueberry, star anise, Kalamata olive, black cherry and bramble, all enveloped by firm-controlled tannins and savoury oak. This big, brooding Petit Verdot will require serious aerating to consume with food in its youth or will reward long term cellaring under the right conditions.