Winemaking notes: Fermented indigenously, 100% whole cluster, for 25 days. Aged in two 500L puncheons for 16 months. It was bottled in February 2019 sans fining, filtration, or shenanigans - 13.5% ABV, 75 cases produced

Tasting notes: Briny tapenade and ferric notes, echoes of black cherry and plum, blackberry, dates and the slightest hint of ripe tamarind.