Liquorice root, fennel seed and ground spice precede blackberries and bramble leaf on the rich, inviting nose. On the palate, tight sinewy tannins wrap around tangy sour cherries, raspberries and strawberries, evolving to darker fruit and going savoury at the edges. Medium bodied yet with a layered density of fruit. Red and black berries unroll to a juicy pomegranate finish, dusted with a hint of cacao.
Each variety was harvested separately at varying stages. Grenache and Syrah were whole-bunch fermented while Cinsault and Petit Syrah were crushed and destemmed. Each batch was fermented separately in open top fermenters with wild/natural yeast. A short post fermentation maceration occurred before the wine was then pressed and transferred to 500 litre and 300 litre barrels for malolactic fermentation. The wine spent a further 8 months in barrel before final blending and bottling.