Bold, mouthwatering aromas of ripe cherries, freshly cut carnation and cracked paper. The silky smooth entry evokes juicy red plums and rich Swiss chocolate, handsomely framed with notes of river stone, fennel and black tea, finishing with elegant, fine-grained tannins.

The grape clusters were hand-sorted and de-stemmed, then sorted again on the way to tank. After five days of cold maceration in small open-top fermenters, the grapes began fermentation with 100% native yeast. After three weeks, the fruit was gently pressed and moved to French oak barrels (50% new) to complete primary and secondary fermentations, aged for eighteen months, and bottled unfined and unfiltered.