Bordeaux varieties made in a Loire style - vibrant, bright fruits & soft tannins

Varieties: 32% Cabernet Sauvignon, 29% Malbec, 22% Petit Verdot & 17% Cabernet Franc

Vineyard: Vivian & Basshill Vineyards

Planted: 2004 & 1998

Soil type: Red clay on limestone and slate

Picking method: Hand harvested and sorted in vineyard

Processing: Destem retaining ~ 50% whole berries, no whole bunch

Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily

Time on skins: 2 weeks

Pressing: Free run and pressings combined

Settling: Settled off gross lees for 7 days

Aging vessel: Slavonian foudre and old French barrique for 6 months, then racked to steel for 4 months

Filtration: No

Fining: No

Alc: 12.5%

pH: 3.71

TA: 5.8

SO2: 32F, 51T