Tannins are plentiful – providing a structural framework to the wine and ensuring good cellaring potential of 8-12 years, however they are sufficiently matured to allow for immediate enjoyment.

Fruit sourced from various blocks – so a combination of hand and machine-picked fruit was destemmed to a combination of open and static fermenters. Generally, ferments were cold soaked, with a controlled ferment allowing for considered and gentle maceration on skins. Wines spent 2-6 weeks on skins depending on the parcel and fermenter, with MLF complete before pressing off skins to tank for a quick settle before racking to oak. Wines then spent the next 18 months in oak with no racking or movement – just a monthly topping. Cabernet blends were assembled in December 2019 according to barrel selection, prior to a light egg fining, long-term settle in tank and filtration before bottling in July 2020.