“All fruit destemmed and cold soaked for 7 days in a carbonic environment. Only pumped over to retain whole fruit. Six weeks on skins. Pressed straight to oak. 15 percent new. Pommard clone. Four barrels produced.”

Red fruit, pimento, cinnamon and spice, poached strawberry and rhubarb. a little cedar oak. It’s all red fruit, some pomegranate and tamarind tang, light dusty and peppery tannin, a quiet sappy succulence, with a bright and zesty finish of excellent length. Very good. (Gary Walsh - Winefront)