A special selection of grapes are destined for Bruce Jack reserve reds. Grapes are harvested early in the day. They are then crushed, destemmed, and fermented on the skin. Open and closed pump overs are given for colour extract. From there the juice is fermented, blended, stabilized and filtered.

Notes of plum pudding with a dusting of cinnamon.

A hedonistic nose of chocolate-smothered purple plums, framed by vanilla and Indian spices introduces a palate of enveloping blanc and red forest fruit, with brambles and white pepper.