The Cluny was made from fruit which was harvested at its optimum maturity. The wine was fermented for 7 days under controlled temperatures in a combination of rotary and static fermenters. Maturation for 18 months in small French and American oak barrels has assisted in the development of a wine that shows vibrancy and richness. Medium bodied, with complexity and depth derived from the blending of four grape varieties; Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc. Medium bodied with a soft, juicy palate and fine tannins to finish. Red plum, cherry and spice flavours are complimented by well integrated oak to provide layers of complexity.