80% whole bunch fermented, wild, in Bannockburn's 4 tonne open fermenters, before being fed into hogsheads, 1/3 new. After 12 months, the wine was racked and then returned to older barriques for a further 7 months maturation before being bottled without fining or filtration. There are layers of plummy and earthy fruit, interwoven with complex bramble, liquorice and that strong salinity for which the Bannockburn terroir is famous. On one level it's really fine and pretty but we also find hidden depths, and with it the promise of a great future.