Hand-picked on the 9th of April, the fruit was sorted and crushed to a single fermenter, 5% of the fruit was added whole-bunch. Cold soaked for 5 days then fermented with minimal plunging or stirring. A post-fermentation maceration of 10 days helped improve the texture and structure of the wine. The young wine was transferred to one year old French oak barrels for 11 months. Estate bottled without fining and a light filtration.
Tasting notes: Dark purple edge with a deep crimson centre. Concentrated Blackberry, black cherry, Dorris plums, licorice, violets, black pepper, and cloves. Chewy lush tannins, supple juicy mid palate, and exceptionally smooth finish. Enjoy drinking now, decanting recommended, will benefit from careful cellaring for 8 to 10 years.