Grapes were handpicked early in the morning from 2 different blocks on the farm. Block 9 is 140 m above sea level and block 13 is about 170 m above sea level. Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed. Whole berries were cold soaked for 48 hours before inoculated. Fermentation took about 15 days at 18 ‒ 28 ̊ C with a carefully planned pump over schedule to ensure soft tannins in 2 roto- tanks. Malolactic fermentation was done in barrels and only free run wine was used in this blend. Wine was oak matured for 18 months in 10 % new American oak barrels and 21 % new French oak barrels. After final blending the wine was only cross flowed before bottling. A core of rich blackcurrants, black plums, with a savoury overlay, meat extract, white pepper, mixed spice. The velvety texture is a result of maturation ‒ the wine is at the perfect drinking age ‒ and fine-textured tannins. Complex layered and well crafted. Drink now and up to 2020.