Following hand harvest, fruit was crushed into small open fermenters and left to ferment using indigenous yeast only. The ferment was hand plunged for several days and then pumped over as required until basket pressed after 8 days. No added tannins, fining agents or fermenting aids were used. The resulting wine has balanced natural tannins, vibrant red fruits with a hint of spice. A wine with ample density from a warmer year. The wine has been bottled early to ensure this vibrancy stays in the wine but will age beautifully.