“Slight rose petals and gentle red fruits, but actually, I’d say the main characteristics are rusticity, wildness, resilience – again, lush green landscape glinting in the afterglow of rain, it’s earthy and spicy. It’s got far more power and conviction then you’d expect from its ABV, it has the same cranberry juice bitter crunch that we’ve seen in the Rondo before. It handles spice and fat like a pro – because it can, the low ABV and lack of tannins, make it a perfect foil to chilli spice, it gives it somewhere soft to land, in turn the palate notices all the other flavours of the dish and the wine more. Think Moroccan, aromatic spice affair, slight charred sweetness in the form of charred roast peppers etc, the aromatic floralness of coriander, sweet pomegranate. Sweet Asian style glazes, chilli satay sauce, that kind of thing….” Cathryn Bell Sommelier.

Whole bunch pressed on harvest day. Settled for 24 hours then racked to tinaja (amphora) via gravity. Natural spontaneous fermentation with vineyard yeast. Unblocked Springtime natural malo lactic fermentation Stirred on gross fermentation lees regularly according to tasting. Racked to tank after 12 months and bottled by gravity. An addition of sulphur just prior to bottling at 25mg/L. Held in bottle for 6 months. Best served very slightly chilled.