A method known as Saignee was used to draw juice from the grapes prior to fermentation. Specially selected ros� yeast strains were used for its serious berry fruit flavours. This year Cinsault again lead our blend, adding perfume on the nose and freshness and fruit to the palate. We used more Syrah and Grenache Noir than before � the Syrah lending an intriguing spiciness and the Grenache contributing to the abundant red berry character of the wine. The blend was cold-fermented in stainless steel prior to sterile filtration and bottling.