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Sourced from the clay soils of Lennon Vineyard in the Vale, this Merlot was fermented in amphora and open fermenters, then aged in clay pots for seven months. A 15% addition of Nero d'Avola contributes acidity, tannin, and exotic notes. Deep purple in colour with vibrant, sweet fruit aromas—grapes, oyster shell, earthy clay, black jelly bean, black tea, jerusalem artichoke, and orange peel. The palate is smooth and seductive with dark cherries and spiced plum, balanced by glossy acidity that keeps it refreshing and grippy. Finishes with dried violets.