(2024) Developed in Switzerland, Cabernet Sauvignon has been crossed with an undisclosed disease-resistant variety. This is both organic and 'no added sulphur', opening with a fairly high-toned, floral and Beaujolais-like character as well as some juicy blackcurrant. In the mouth it is smooth and again, so reminiscent of a good Beaujolais village, with a sappy edge to black fruits, gentle acidity but a nicely crisp and refreshing acidity. I would chill this ideally, for a very pleasant summer red with its 12.5% alcohol.