(2007) Not for sale yet. Macerated for three weeks to bring as much anti-oxidants as possible from the grape to avoid use of sulphur. Rooted in traditional methods here. Matured in steamed new barrels, so there was almost no oak flavour imparted. Copper coloured wine. Lots of caramel and honey on the nose, with a creamy aroma and a persimmon note. The palate has that richness and chewy caramel character, but there is a robust fruitiness of bruised apples and sherry-like fruit and oxidised character that adds up to a complex picture, with the oxidised, waxy, phenolic character of the traditional style and some freshness and brightness.