Fruit was hand-picked and fermented in open top stainless-steel vats using wild yeasts. Ferments were a mix of crushed and whole berry fruit. After fermentation, the wine was basket-pressed and transferred by gravity to barrel for maturation in French oak barriques (20% new) for 18 months.

Aromas of plum, cherry and blood orange, underscored by hints of pepper and baking spice. Fine, mouth-coating tannins balanced by nicely integrated acidity and flavours of dense black berry fruit and zesty blood orange. The finish is long and ripe with lingering morello cherry. A juicy, riot of fruit and spice that promises an elegant evolution over the next 2-3 years.