Clove, liquorice and red cherry play on the nose before opening to a generous berry-fruit mouthful with floral highlights. Full fruit flavours are balanced with spicy, charred oak characteristics that enhance and lengthen the palate. Drink now or cellar for up to five years
The wine is a true expression of minimalist intervention, site-specific winemaking. The fruit was crushed and destemmed with about 5% left as whole berries. The fruit was gravity fed into small open top plastic fermenters. All clones were vinified and matured in separate batches and only blended together at the very last stage of winemaking. The ferments were plunged twice daily to help soft extraction of colour and tannins from the skins. We gave a post-ferment maceration for up to two weeks to allow optimal body and structure in the wine. The wine was matured in individual batches in barrels for 10 months before final blending.