From a blend of The Fusilier, Bannockburn, The Last Chance, The Red
Bank - Earnscleugh (Alexandra) and The First Paddock in Gibbston. Hand
harvested, 54% de-stemmed with a cold soak and wild yeast fermentation.
Wine is then transferred to 1-4 (18% new oak) year old French medium
toast barriques for a 10-month maturation, before racking and
Redcurrant with wild herbs and blackberry follow into a lovely
gorgeous mineral flow giving exuberance, freshness and poise, showing
complexity and evolving tannins which will age well.