Fruit de-stemmed with cold maceration for 2 days. 9 day fermentation on skins, pumped over 3 times a day. Basket pressed into a combination of barrel and small tanks. Maturation – 3 separate components: Seasoned 300 litres barrels (minimal oak flavour), stainless steel tank (no oak) and tank with new French oak staves for 12 months. Components blended to create final wine.

Lovely aromatics, blackberries, dried figs and Rhone like spice. Bright, punchy and complex with a supple pallet and wonderful length.

Drink right now but will cellar for up to 10 years.