Fermentation
Hand harvested fruit was destemmed, crushed then soaked for 5 days prior to fermentation using wild yeast in small open vats peaking at 28 degrees C with 7 days maceration on skins post ferment. Pressed to barrel for malolactic
fermentation, and matured in French oak barriques (30% new) for 16 months, and bottled in August 2019.

Appearance
Mid ruby in colour

Bouquet
Complex aromas of aromas of blood plum, lilac florals, red currant, rose water and cedar oak.

Palate
Mid-weighted palate, dominated by juicy red and black fruit notes, and a refreshing tobacco leaf edge. Balanced by a firm but fine tannin backbone, fresh acidity, and elegant, classic, bright red fruit characters.

Conclusion
Drink now or cellar for 5 to 12 years.

Blend & Clones
63% Merlot Q45-14, 8R
23% Cabernet Franc 1334
14% Cabernet Sauvignon CW44