Production 
Placed in a cold room overnight and sorted twice on a Pellenc Mechanical sorter and subsequent individual berry sorting on a vibrating table. Gravity fed directly to tank where 30% whole and 70% crushed berries underwent a four day cold maceration. Whole berry fermentation results in red berry fruit characteristics that temper the black berry characteristics of regular ferments resulting in a full spectrum of flavours. Natural fermentation with indigenous yeasts with open pump overs and three complete delestages during fermentation. Fermented dry on skins with up to one week post fermentation maceration. Basket pressed using only the free run juice for TELOS. All press fractions aged separately. Spontaneous malolactic fermentation in barrel then racked, sulphured and returned to barrel for 22 months. Three rackings during ageing with blending occurring 4 months before bottling. Number of bottles available: 1000