Syrah, the backbone of this blend, contributes to the structure and freshness of the wine. Cinsaut adds a lovely mid palate and vibrance with loads of red fruits. The Mourvedre provides tannin structure and depth as well as darker fruit.

The three components were fermented separately and entirely whole bunch in a closed fermentor (carbonically). The Syrah spent 14 days on skins while the other two parcels underwent a short ferment for roughly a week. The lots were blended and pressed together directly to neutral 225L and 500L French barrels where they rested for nine months before being bottled with a small addition of sulfur.