The grapes used to make the wine were hand-harvested in
small bins at optimal ripeness. Grapes received extended
skin contact for optimal colour and flavour extraction before
being racked to the barrels for fermentation. After primary
fermentation the wine underwent malolactic fermentation in
the barrels before 12 months’ maturation in the same second
and third fill French oak barrels.

An intense wine with layered ripe berries, natural spice
and exceptional structure. It is characterised by an excellent
balance between bright, juicy fruit and integrated, spicy oak,
with a coated acidity and earthy minerality. This makes for
excellent structure, with a finish that is moreish and refreshing.