Another offering from Waiheke Island’s greatest vintage. Spontaneous fermentation from native vineyard yeasts and rested on the skins for three weeks. Then aged 18 months in new French oak barriques. The wine is dark and brooding with concentrated aromas of blackberries and blackcurrants with a touch of cedar and dark chocolate on the finish. The fine dusty clay tannins and give the wine structure and excellent aging potential. The higher percentage of new oak barrels allows this wine to be enjoyed now or carefully cellared for 10 – 15 years.