Hand harvested, de stemmed and open top fermented for 30 days, manual punch down and aged 16 months in mainly used French oak. Inviting aromas of dark red and black fruit, with spice and peppery notes leading to an impressively structured and juicy palate of black current, mulberry and clove hints, underpinned by well integrated tannins, with plush mouthfeel and a mineral streak through a spicy end.