Harvested mid-September. A cooler site, large clusters, firm berries – healthy and fully ripe. Spontaneous fermentation in open-top vats, manual punch down for two weeks. After fermentation, half of the wine was transferred to a stainless steel container and the other half to a new 500-litre French oak barrel. The resulting blend is sleek and elegant yet expressive, with fruit up front and subtle oak spice in the background. It is best served slightly chilled.