Single vineyard wine. Estate grown with xtremely limited availability – only 2 barrels made, 600 litres in total. Hand harvested, partially fermented with whole bunches (stalks and all) in open fermenters with about 30 days on skins. Fermented and matured in 100% 1-3 french oak – no new oak. Bottled after 15 months. Including whole bunches in the ferment provides a completely different texture and structure, with tight knit tannins that carry flavour further down the length of the palate. Less fruit intensity but more subtle complexity makes an intriguing wine that evolves as it sits in the glass.