Estate fruit was sourced from our dry-grown north-facing main block and comprises a mix of MV6, 114, 115, and 777 clones. Fruit was handpicked over several passes, with a very low crop level of under 1.0 tonne per acre. After sorting, fruit was destemmed before transfer to fermentation vessels without crushing. Whole berry underwent a 3-day presoak to encourage bright fruit expression with a rounded textural mouthfeel. Vats were regularly plunged during the active portion of their fermentation. After fermentation, individual ferments were basket-pressed and transferred by gravity to barrel for maturation in a mix of French oak barriques (30% new) for 14 months. No fining or filtration.

Bright ruby in the glass, the nose is layered with cherries, damson and violet florals that gradually give way to spicy notes with earthy undertones. The palate builds around a structure of bright acidity and soft fine tannins, complemented by flavours of red berry fruits that persist on the finish.