The grapes were sourced from close planted vines on our west slopping block which cropped at 2.2 tonnes per acre. Bunches were destemmed and crushed for fermentation in open topped stainless steel fermenters. A small quantity of Viognier pressings (2%) or ripe stalk was reintroduced to some ferments for added spice, aromatic lift and tannins. Following fermentation with cultured yeast, wine was transferred to the cellar for maturation in selected French oak puncheons and barriques (30% new). The wine was matured for 20 months before bottled without fining or filtration.

Colour: Deep garnet

Aroma: The perfumed nose shows immediate and intense varietal aromas, with red fruits and plums, earth and spice.

Palate: The palate opens with intense, richly layered red and dark fruits. The long and complex fruit elements combine with fresh acidity in this full-bodied wine. Well-integrated cedar and vanilla attributes complement the savoury tannins from cellaring in new French barriques (30%).

Closure: Diam