Fruit was handpicked. 25% Whole bunch was included in the ferment with the balance being destemmed. Fermentation was approximately 10 days on skins with a further 8 day post ferment maceration. The wine was matured for 10 months in French oak barriques of which 35% was new. Sirugue and Vicard barrels were used, medium toast and tight grain.

Dominant characters of Cocoa, ripe dark cherry, herbaceous notes of sage, oregano and lavender with underlying lifted earthy notes prickling with green peppercorn. A joyful and vibrant palate, lifted notes of cherry, citrus peel & all spice. Velvety tannins and firm acid line drive the finish, with hints of liquorice, cardamom, 90% dark chocolate, so much promise to be rewarded for those who can keep it in the cellar.