Aromas of sweet red and black berry coulis with hints of plum emanate from the glass initially. These are intertwined with barrel derived aromas of fresh vanilla and dark cocoa with subtle hints of dried porcini mushroom.

The palate has wonderful fruit density and sucrosity in the best sense. There is a bright acidity and the tannins are firm yet pleasantly mouthfilling. Flame grilled ribeye steak or a venison stewFlame grilled ribeye steak or a venison stew

The grapes were picked into small shallow trays and cooled in a cold room to 6°C overnight. The next day they were de-stemmed, before passing across a sorting table for the removal of all unwanted material, after which they were partially crushed directly into small concrete fermenters. Cold maceration followed for 4 days whereafter the tanks begin fermentation naturally. Punching down or open pump-overs were implemented twice a day for extraction until fermentation was completed. After which the free run wine was drawn off before pressing. The wine was put to barrel for malolactic fermentation after which it was racked off its lees and returned to barrel for further maturation. The wines spent a total of twenty-two months in 50% new French oak receiving minimal racking’s during maturation. The wine was bottled in December 2019 without fining or filtration. 2373 bottles were produced.