Hand-picked and chilled overnight, the fruit was whole bunch pressed to tank and transferred to barrel within 24 hours—some with solids to build texture and complexity. 100% barrel fermented with a mix of wild and cultured yeast, the wine saw no malolactic fermentation and minimal lees stirring over 10 months.

This vintage delivers a richer, fuller expression than previous releases—lush yet finely balanced, best enjoyed in its youth. Serve well chilled (5–7°C), ideally taking it out of the fridge 10 minutes before pouring.

Food match: Your favourite roast chicken with duck fat potatoes and seasonal greens.