All varieties were harvested during late March and early April in outstanding condition. Each compononet has fermented in open or upright fermenters with regular, gentle pump overs or plunging. Fermentation temperatures were kept below 30 degrees and lasted as long as 14 days, before being pressed or allowed to stay on skins for additional texture and tannin development. The wine spent 24 months in 100% french oak of which 50% is new. The season has produced a wonderfully aromatic wine with a bouqet of cassis, violets and dark fruits. The palate reveals intense dark berries with a rich and lush mouthfeel. The tannins are fine, soft and beautifully intergrated with the high quality French oak providing great definition and structure. The 2005 vintage has produced a generous soft wine with fleshy, sweet fruit flavours displaying classic cabernet varietal character.