Hand picked fruit and a measure of whole bunch clusters, barely crushed and cold soaked for a wild indigenous yeast ferment, gently plunged and delicately pumped over, to extract gross solids while preserving textural integrity, followed by an extended soak up of optimal tannins and ten months maturation in good French oak. Youthful aromatic expressions of sweet red cherries, mulberries and plum, a fully complex and lingering palate, the oak is light and subtle to complement the fine grained tannins, juicy winegum flavours and savoury, morello acidity.