Estate fruit was sourced from close-planted dry-grown vines on our west sloping block which cropped at two tonnes per acre. Fruit was handpicked, sorted and destemmed for fermentation in small open top stainless-steel vats with a mix of wild and cultured yeasts. Most ferments were whole berry, co-fermented with a small portion of Viognier (2%) as well as a small portion of ripe stalks reintroduced to certain vats. Selected vats underwent extended maceration (up to 30 days). After fermentation, the wine was basket-pressed and transferred by gravity to barrel for maturation in a mix of French oak barriques (30% new) and puncheons (1 year+) for 20 months. No fining or filtration.

Inky in the glass, the nose offers aromas of dark plum, blackberries and bramble rounded out by hints of pepper and liquorice spice. The palate is full-bodied with ripe dusty tannins and juicy acidity that support layers of red and black fruit, pops of gingerbread and violets, that follow on to a long spicy finish.