After destemming and crushing, the fruit was handled as gently as possible. There was almost no punching down – instead  the skins were left to infuse during fermentation to avoid extracting too much power and harsh tannins. While the ripeness of the vintage is evident in the form of blackcurrant fruit and broad rich tannins, there is a lightness and delicacy too, with hints of raspberry and spice, and the finish is long and satisfying.