15% of the fruit was kept as whole bunches with the balance of fruit being destemmed with whole berries fermented to dryness and pressed directly to a 2,800L seasoned French foudre along with a stainless-steel tank. The wine remained on full ex-press lees where it matured until bottling in May 2025.
From two sites, with the fruit destemmed and, interestingly, fermented with a handful of grenache stems, followed by a short élevage in seasoned oak and tank. Black cherry, spiced plum, cocoa, kirsch. Like a blackforest cake, but without the pomp and richness. Rather, it has a savoury, mid-weighted feel to the juicy fruits, with some sarsaparilla notes detailing further. Nicely done. - 92 points, Marcus Ellis
