The fruit was harvested with 30% being placed into fermenters to make up the whole bunch component. The balance of the fruit was destemmed and placed onto the whole bunches. After 3 days, natural fermentation commenced and the must was plunged two to three times per day. Four days later the fermenter was drained and skins pressed, with pressings going back with free run juice. The wine was then pumped into French oak barriques (50% new) coming from six different coopers.

The colour is an immediate hint of this with deep crimson tones and purple hues. Initial aromas of blue flowers and dried herbs give way to fleshy dark cherries, rhubarb clafoutis and plum juice. The palate delivers on the aromatic promises, subtle entry and lively mid-palate but textured with a silkiness of tannins that comes from seasons like 2014. The concentration of fruit with a fine acidity gives persistence to length and finish

NAVARIN STYLE LAMB MEATBALL CASSEROLE WITH FINGERLING POTATOES AND PEA TIPS IN AN AROMATIC TOMATO BROTH OR BUTTERNUT SQUASH AND WHITE BEAN STEW WITH LEMON JUICE PARSLEY WITH A WARMTH OF CURRY POWDER.