Fermentation: Whole berry fermentation. Natural primary and secondary; limited pump-overs to once daily; pressed at ten days.
Barrels: 100% air-dried American oak barrels (25% new, 20% one-year-old, 15% two-year-old, 15% three-year-old, 15% four-year-old, and 10% five-year-old).
Ageing: Sixteen months in barrel
pH: 3.67 TA: 6.05 g/L
Hand-harvested; estate-grown organic grapes; destemmed, whole berry fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel ageing; minimum effective sulfur for this wine (35 ppm at crush; 73 ppm throughout ageing); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Bright, focused, and powerful, this wine has enticing cassis, earth, and liquorice aromas. The layered palate is full, marrying blue fruits with menthol notes, a fine seam of acidity, and well-structured tannins.