Aromas of raspberry, blackcurrant, mulberry and bay-leaf with lifted, perfumed notes of violet, vanilla bean, dark chocolate and cedary oak spice.


More medium than full-bodied, this wine shows an array of blue and black fruit sweetness on the mid-palate, with classical cassis and mulberry notes to the fore. Savoury notes of tobacco leaf, bay leaf and thyme combine with hints of raspberry, dark chocolate and graphite to add depth and complexity. A refreshing acid line provides poise and length, while an array of fine, wet-gravel tannin provides structure and form.


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 somewhere between 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 2018 according to barrel selection, prior to a light egg fining, long-term settle in tank and filtration before bottling in May 2019.


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.


Rich dark red with black tints.

Food Pairing

Drink with medium-rare roasted rack of lamb with crispy, duck-fat potatoes and salsa verde.