The fruit was hand-picked and sorted and mostly destemmed to retain intact whole berries that were tipped to five open vats. A measured amount of stalks were added back to complement aroma, complexity and tannin. Fermentation and cuvaison lasted between 10 and 21 days.

Intense aromas abound of white pepper, cloves, cardamom pods, ginger, Damson plums with an underlying hum of stalky complexity. A fine acid line, chewy youthful tannins and high-tone oak define the palate supporting flavours of red and black fruits and subtle herbal, charred meats and sous-bois characters. This wine has an extremely deep and flavourful finish that lingers.