Fruit was handpicked over several passes, with a crop level of under 1.8 tonne per acre. Grenache (50%), Shiraz (27%) and Mourvèdre (22%) and Muscat (1%) 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.it of text here and there

Grenache 50%, Shiraz 27%, Mourvèdre 22% and Muscat 1%. Ruby in the glass with vibrant red fruits, violet florals and pepper. The palate is layered with plum and cherry fruit, and a hint of sweet spice, which harmonise with zesty acidity and a framework of fine, dusty tannins. The finish persists with lingering notes of red fruit and spice.