Wild ferments, gently plunged twice daily, then left on skins post ferment until the tannins aligned and pressed straight to barrel. 5% whole bunch. 10% new oak, mix of barriques, hogsheads and puncheons. 12 months in oak, 3 months in tank pre-bottling. Sulphured mid-summer. Un-fined Savoury, blue/red fruit, sappy, classic SSH nose, thyme, garrigue, flow. Winemaker Paul Lipscombe