A much cooler, wetter harvest than previous years from our vineyard. I opted not to use carbonic maceration as I felt the stems would be far to green and chewy. The fruit has been completely crushed and destemmed, the exact antithesis of Carbonic Maceration. Because hey, why not.

I feel this proves our soils are Cabernet soils. The aroma complexity and perfect chemistry in acid and tannins shows us exactly this. We don’t ever make much of this wine, but it is always a favourite to work and experiment with. Natural fermentation, basket pressed into seasoned French oak puncheons for two complete years. No fining, no filtration.