The bouquet is very lifted and hosts a number of aromas; cloves, pepper, black raspberries, asian spice, warm oil along with candied flowers and baking spice.

The palate starts out with a lean fruit profile first up, but this kicks into gear and starts to evolve and open. There is a lovely subtly here, which I happen to really enjoy and appreciate. The fruit is juicy, sweet and rolls deep into the late palate. The tannins are very fine, and that juice nature makes them caressing and very enjoyable.

The seperate fruit batches were de-stemmed and crushed to open top fermenters. The Shiraz was pumped over three times daily, where as the Grenache and Mourvèdre, after a few days cold soak, were lightly plunged. Average time ‘on-skins’ was 6 days. Grenache parcels were fermented with 20% whole bunches. All pressings were added back to the free run. Some barrels had extended lees contact through maturation.