The fruit was harvested and berry sorted prior to fermentation in a combination of open and static stainless steel fermenters. The ferments were managed with a combination of plunging and pump overs. All batches were basket pressed and transferred to large oak vats for malolactic fermentation and subsequent maturation including the use of smaller French barriques. Deep ruby color, perfumed candied violets, cloves, black currant and cedar with an inviting meaty note and hints of cocoa, bay leaf and mixed spice. Medium to full bodied with sweet ripe fruits of plum, mulberry, and currant. The structure is fine with cocoa powder soft tannins providing great length and intensity of flavour balanced by subtle nuances of red licorice, black pepper and a touch of vanilla. Pairs well with braised lamb shanks with garlic and rosemary, a generous barbecue with ribs, spicy sausages and smoked brisket, or a pasta dish with spiced meatballs will perfectly match this deep and wonderfully layered wine. Rather rich dark cherries and blackberries with red plums, as well as some gently leafy notes. The palate’s supple and fleshy with smooth and even tannins. Some chocolate to close. Very approachable.