The growing season was special in that there was overall good heat summation without extremes of temperature and the autumn was dry, warm and very prolonged. This lead to very even ripening with the development of true cool climate varietal flavours and retention of good levels of natural acidity.

We gave the vines a lot of individual attention. This included careful positioning of shoots and the removal of excess leaves to prevent shading, both within the canopy and the fruiting zone. Crop reduction was carried out by green harvest‚ during which individual grapes lagging behind were removed. There was also rigorous selection of fruit at harvest to ensure only the best was included.

In the winery the stems were removed and the berries put into small vats. These were kept in a cool situation for several days until the mixture started to bubble and started to show signs of “life”. Fermentation, like other aspects of the winemaking, was carried out in the traditional Burgundian manner, with gentle hand-plunging of the floating “cap”‚ of grape-skins in order to keep it moist. When this vigorous primary fermentation subsided the resulting wine was kept with the remnants of the grapes for a number of days. The length of this post-fermentation maceration‚ was determined by regularly tasting each vat to assess the development of the wine, particularly its tannic structure. When this was at its best the wine was separated and put into French oak barriques tomature. In the spring after harvest, when the temperatures warmed, it underwent a natural malo-lactic or secondary fermentation by the action of its indigenous micro-organisms. After an extended period in barrique, during which the wine clarified naturally, the individual batches were carefully blended by taste to produce the final “assemblage”. This was eventually bottled 18 months after harvest.

The wine's ruby colour is shot with carmine and purple hues. It is very“Pinoid” expressing its varietal origins rather than just being a big red. It presents a complex blend of primary fruit and secondary winemaking/maturation characters. The former shows cherry, raspberry, blackberry and spicy characters while the latter adds savoury elements suggestive of barbequed game, grilled mushrooms, black olives and liquorice. These aroma and flavour components are supported by a serious but refined structure. A back bone of strong but fine tannins is fleshed out by a velvety texture and a mouth-filling aftertaste reminiscent of dark chocolate. While showing these elements and being ready to drink on release the wine should continue to improve with careful cellaring over the next 5-6 years and live well beyond.

Wine is a natural health food.