Handpicked in two parcels on 30 March and 11 April 2023 to ensure perfect fruit ripeness. Destemmed to leave whole berries with 30% whole bunch in two tonne open fermenters with hand plunging twice a day. Four-day cold soak before fermentation. Approximately 10 days fermentation. Pressed then racked to barrel, 25% new French oak, for malolactic fermentation and maturation for 10 months before blending and bottling on 24 January 2023.

Mid to light ruby garnet with a light garnet hue. Complexity and texture are the hallmarks of this wine. Smokey spice with cherry and wild berries overlay liquorice, cinnamon, and fresh cloves layer the aromatic profile. There is a subtle hint of forest floor adding another dimension.

The palate is warm and enveloping with brown spice rack and red cherry fruit across graphite like tannins. Bright acidity gives a vibrant crunch to the line and texture. Time in the cellar will build further complexity.