Sourced from just 2 hectares of vineyard, the grapes are harvested by hand in the second half of September. The fermentation is in a tightly temperature controlled stainless steel tank and then is allowed to macerate on the skins for a further 6 days (for extra extraction of colour and flavour). Maturation is in stainless steel vats and then the wine is bottled and aged before release for 8-10 months.

Nose: Morello cherry, violets and herby aromas.

Palate: A fruit forward start with supple cherry and black plum flavours. The middle is delicately floral with a touch of spiciness and the finish is velvety.

Conclusion: A fruity wine but with a dry lingering aftertaste, excellent structure.