The fruit is handpicked at optimum ripeness and flavour profile ensuring overall balance before being gently destemmed to keep as many whole berries as possible and then open fermented for a minimum of five days with the juice being pumped over the skins twice daily to maximize oxygenation and purity of fermentation. Once the wine is dry it is then gently basket pressed, minimizing the extraction of harsh extractive tannins. A core of ruby maturing to brick. Old vine influence shows with satsuma plum and blueberry perfume, wisps of smoke. The palate is full bodied yet elegant, with rich with bramble flavours balanced and sweet spice balanced with refreshing acidity. Soft tannins structure the long, slightly toasty finish.