Fruit was fermented for two weeks on skins using natural yeasts. Maturation in 20% new French oak puncheons and 80% used French oak provides a subtle hint of oak support whilst allowing the primary fruit characters unhindered expression.

Deep garnet red in colour. Perfumed aromas of bergamot, raspberry and fragrant spice is supported by subtle savoury cedar nuances. A softly textured palate dovetails into black cherry flavours intermingled with fruit pastille, Turkish Delight and game nuances. A long length of finish is supported by layers of fine tannins and a refreshing acid backbone.