(2021) South African take on Georgia's traditional winemaking, 54% Shiraz and 46% Grenache, fermented and aged on the skins in 'qvevri' (traditional clay amphora) for three months, then a further six months in qvevri without skins or stems. The nose has a certain meatiness and very dark, lightly smoky and earthy aromatics. With a little time in the glass a certain floral high note is just discernable. In the mouth the fruit is submerged beneath those firm, dark-edged characters, liquorice and bittersweet damson and plum skins, a roughening grip of tannins and plenty of balancing acidity. It's a serious, chewy, fairly uncompromising mouthful of wine, though not one for those seeking a fruit-forward style.