A very drinkable style of red, bursting with juicy fruit and appealing tobacco undertones, through to a fresh and vibrant finish. The grapes were fermented using traditional red vinification methods in temperature-controlled stainless steel vats using wild, indigenous yeasts. The wild yeasts help to impart the best expression of the terroir. 30% of the fruit underwent carbonic maceration, resulting in a fruit-forward style with soft tannins. Maturation lasted for three months in steel vats and the wine was bottled young to preserve the fresh, fruity character of the blend. Beautifully balanced, with juicy fruit on the palate and a velvety smooth finish.