Fruit was hand-picked and triaged on a sorting table, with 25% retained as whole bunches while the remaining fruit was gently crushed and destemmed. Whole bunches were laid at the bottom of small, open-top stainless-steel vessels and covered with whole berry fruit. Fermentation occurred gradually with indigenous yeasts. As fermentation neared completion, gentle foot stomping was employed used to release remaining sugars from the whole bunch fruit and prolong the fermentation. After pressing, the wine was basket-pressed and transferred by gravity to barrel for maturation in a mix of French oak barriques and puncheons (1-3 years) for 18 months. No fining or filtration.

The nose is initially restrained and brooding, gradually revealing an incredible intensity of sweet and savoury aromas: dark bramble fruits, black cherry, violets, liquorice, cedar and dark chocolate. The palate is mouth-filling while remaining fresh and lithe. The length is underpinned by precise acidity and mouth-filling, powdery tannins gently extracted from foot-macerated skins.