61% The Inlet Vineyard and 39% Black Rabbit Vineyard. 10% whole clusters, the rest, destemmed. 25 days on skins — 8 days cold soak, 8 days in ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day until ferment finished and then left to soak. They underwent a natural malolactic fermentation in barrel. 12 months in barrel with 17% new oak. Bottled unfined but filtered.
Dark berry, savoury and floral aromas. The palate is rich, complex and structured.