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Fruit was handpicked and wild fermented using whole bunch carbonic maceration techniques, then destemmed and pressed off to large format oak vessels to finish fermentation off skins. Here, it was left for a further 10 months to rest. 

There's certainly a carbonic edge to the aromatics, with the dark, brambly fruit accented by deep, herbal characters. The palate is juicy and defined, with fine tannins structuring the blackberry and black cherry notes into a long, savoury finish.