An excellent red wine from Wellington, South Africa, obtained from 80% Syrah, 19% Mourvèdre and 1% Viognier. The grapes were harvested in three separate batches and fermented individually.The wine was transferred after alcoholic fermentation, and the malolactic fermentation took place in stainless steel tanks. Mourvédre was transferred after malolactic fermentation in new French oak barrels, and Shiraz in tanks equipped with 100% new American oak staves. The Viognier component comes from a small batch of natural sweet Viognier, adding a fuller feel and unique fruit notes to the wine.