100 % de-stemmed fruit given a cold maceration for several days before fermentation on skins for 22 days with only a gentle daily pump-over (no hand plunging). Aged on fine lees in barrel, all 228 litre barrels for the red wines, for 12 months before blending back in tank and bottled un-fined after a very light filtration. Shows good depth of black berry fruit, with good concentration and silky, indulgent tannins.