Small batches of grapes are crushed gently and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation.The wine is then basket pressed and then transferred to a mixture of new and used French and American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. This wine does not undertake fining or filtration prior to bottling.

A lifted, aromatic nose with luscious plum and red berry aromas. The palate is soft and cuddly and concludes with some firm tannin and acidity. There’s flavours of mulberry, pomegranate, dried herbs and earth, with a finish that is a little wild and rustic.