Handpicked and destemmed to leave whole berries, 5% whole bunch in two tonne open fermenters with hand plunging twice daily. Four day cold soak before fermentation. Pressed then racked to barrel for malolactic fermentation and maturation for 10 months before blending and bottling on 24 January 2023.

Mid to light ruby garnet with a light garnet hue. The aroma opens immediately with dark cherry and wild strawberry with a hint of currant leaf, graphite, and anise. The nose is abundant and varietal with background hints of plum and nutmeg. Soft and full, on entry, with brooding dark cherry and a hint of cranberry adding depth of flavour. Full textured with firm but rounded tannins on supple acidity giving a long and structured finish. A hint of background oak offering support.