The 80 hectare estate is planted with 45% Cabernet Sauvignon, 50% Merlot, 4% Petiti Verdot and 1% Cabernet Franc. The fruit is fermented in temperature-controlled stainless steel before being transferred to oak barrels (40% to 60% new depending on vintage) where it is aged for an average of 14 months prior to fining, filtration and bottling. 
The nose shows red and black fruits, raspberry, juicy cassis and some redcurrant, with hints of spice, vanilla, cedar and earthy notes. It is medium to full bodied with a good balance between fruit concentration and structure. There are more red and black fruits on the palate with mineral, fresh character. The tannins are supple and smooth. Elegant and long. Definite class!