Hand-picked on the 27th of March, the fruit was sorted and de-stemmed to a single fermenter, twenty percent of the fruit was added whole-bunch. Cold soaked for five days then fermented with minimal plunging or stirring. A post-fermentation maceration of ten days helped improve the texture and structure of the wine. The young wine was transferred to French oak barrels for eleven months, of which a quarter were new barrels. Estate bottled without fining and a light filtration. Purple edge with a deep crimson centre. Raspberry, black cherry, licorice, violets, oriental spice, and savoury earth. Elastic tannins add a juicy supple smoothness to the palate. Enjoy drinking now, decanting recommended, will benefit from careful cellaring for five to eight years.