(2017) Only five barrels of this were produced. All red wines from 'Reserve' level upward are from Gimblett Gravels fruit, in this case two specific vineyards. It spends 20 months in French oak and is “Made like a Pinot Noir,” according to Hugh, hand-plunged, with a fair bit of post-ferment maceration for up to 40 days in total before pressing. "That gives plenty of tannin, but finer," says Hugh. A rounded, quite plush and compact nose, tight black and blue fruits, there’s a rich damson and graphite nose, an earthiness, not peppery but has a little floral lift. The palate has a cloak of dustiness, a really savoury meaty character, the tannins soft but present and the acidity giving it a long, tapering finish.