There are four clonal selections in the approximately 10 acre site: Durrell, Bien Nacido, Syrah Noir and Alban. All the grapes are fermented in small open-topped fermenters. The wine was aged for 14 months in 30% new oak. A gentle egg white fining proceeded bottling in January 2009.
The wine exhibits a pronounced floral aroma along with flavors of white pepper, soy sauce and plums. In the mouth the tannins are extremely supple with enough acidity to lift the fruit profile and add considerable length to the wine's finish. With an alcohol content of 14.8% everything is kept in a harmonious balance.