The fruit was handpicked and gently de-stemmed into open fermenters. After 10-14 days on skins, the wine was pressed to oak for malolactic fermentation and maturation. The wine remained in oak for 11 months prior to bottling on 16 January 2023.

Mid crimson purple with a crimson garnet glow. Intense red and purple berries with a leafy lift reminiscent of French pastille lollies. Raspberries, blueberries, and boysenberry compote adding an even deeper layer of fruit.

Soft, full, and round entry with more berries and a subtle toasty oak background over juicy tannins and supple acidity. Fresh bright and very approachable.