Dry season with zero growing pressures, perfect for ripeness grown at 870m alt.  Open vat ferment with 10% whole bunch, plunged twice a day for 9 days and extended skin contact for a further 8 days. Wild secondary ferment in barrel then aged for 12 months in French oak with 33% new oak. Deep red colour with raspberry and spice on the nose. The palate shows layers of structure with red fruit woven into a good length with a lovely balance of acid and oak finish. Cellar to 2038

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