Estate fruit was sourced from our dry-grown ‘Rhône Block’ which has a sloping north/north-westerly aspect. Fruit was handpicked over several passes, with a crop level of under 1.8 tonne per acre. Grenache (58%), Shiraz (25%) and Mourvèdre (17%) fermented separately in open top stainless-steel vats with a mix of wild and cultured yeasts. Selected vats were left on skins for extended maceration (up to 30 days). After fermentation, the individual vats were basket-pressed and transferred by gravity to barrel for maturation in a mix of French oak barriques (second fill and older) for 20 months prior to assembly. No fining or filtration.

Ruby in the glass with black and red fruit, violets and liquorice lift on the nose. The palate is layered with plum and cherry characters, and a hint of sweet spice supported by a framework of bright acidity and fine savoury tannins. The finish persists with lingering notes of red fruit and spice.