(2024) Fruit was fermented using 40% whole clusters and manually punched down twice a day. The wine was aged in French oak barrels (40% new), for 20 months. There's a polish to this wine aromatically, a sheen of chestnut and briar over black cherry, but a suggestion of minty herbs, rose-hip and real fragrance. Medium-bodied and supple, the fruit is in the red spectrum, but dense and fleshy, juicy red plum and a lift of raspberry to the acidity. The oak here is very classy; polished and dark, giving this some spice and cedar, and with taut, creamy tannins, good length and finesse. Price and stockist for a previous vintage at time of review.