The grapes (a blend of MV6 and 777 clones) were hand-picked and hand selected over a sorting table prior to destemming and tipping of whole berries into one open top fermenter. The fruit was ambient soaked prior to initiation of wild fermentation. A combination of foot and hand plunging no more than once daily was undertaken for optimum gentle extraction, integration and layering of tannin in the wine. After 19 days on skins, the wine was pressed, settled overnight and racked to barrel (a combination of new and seasoned French oak barriques) for 100% malolactic fermentation in oak. The wine was racked once only in its maturation to gain texture from light lees contact whilst maintaining freshness.
This wine has a savoury nose of black truffle and cacao, with violet tones. There are chocolate, black cherry and mushroom flavours and a beautiful balance of acid and tannins, with a fruitful finish.