Only the best grapes were picked at 23.0°B and 50% whole bunch fermented in small open-top fermenters. Punched down by hand 3 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 20 months in a selection of 100% new premium French (50%) and American (50%) oak barrels.

Deep ruby in colour with a vibrant purple edge. The nose is expressive and layered, opening with ripe red and black berries, violets and crushed black pepper, followed by subtle notes of clove, vanilla pod and sweet spice. On the palate, the wine is poised and textural, with bright red fruit purity complemented by savoury undertones, and gentle smoky nuances. The finish is long, elegant and complex, with lingering spice and mineral depth. Drink through 2030.

Only 2600 bottles produced.