Millennium

Grapes for the wine consist of Merlot (52%), Cabernet Franc (30%), Petit Verdot (10%) and Malbec (8%). Before and after de-stalking, all the grapes were handsorted. The de-stalked berries were inoculated with yeast immediately. Fermentation was at between 25 and 30 degrees Celsius while the wine was pumped over. After fermentation the wine was left on the lees for a further 20 days in order to enhance extraction and body. Malolactic fermentation was partly in barrels.

Each vineyard has its own macro climate and vineyards grow in a wide variety of soil types. Several clones are represented. All the vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terroirs, each area produces its own distinctive grapes, so grapes from each area make a unique contribution to flavour and structure.

The different components were matured separately for 12 months in old 300-litre French oak barrels. Then blending and filtration followed.