Fruit was pressed pneumatically to preserve freshness. Fermentation occurred with fine lees in oak barrels, with regular stirring. Bottling after 12 months in barrels (30% new oak), then 6 months in tank with a light clarification. A powerful and rich mouthfeel, with a good balance of fruit flavours. Interesting mineral finish with a beautiful length. Serve with creamy, mushroom based sauces. Will keep and drink well from 4-8 years.