The major influence on fruit quality was heat spike periods during the final ripening phase. One such prolonged period of heat combined with extreme low humidity caused the berries to dehydrate, concentrating both sugar and acid and resulting in sweet, but not mature, grapes. In spite of this, the overall quality of the fruit was very good.
Dense, deep purple ruby. Blackcurrant and cassis flavors are followed by an extremely textural mouth coating entry.
Alcohol: 13.5% by volume