From Sam Rush;

Fruit was picked by clones MV6, 114 and 115 on the 9th of March and fermented in two portions, one was a small batch 100% whole bunch and the remainder was fermented with 15% whole bunch. The ferments were pressed off on the 18th of March to oak with 20% new. Fermented to dryness and left over winter before going through malolactic fermentation. Racked out of barrel after 10 months in barrel, no filtering with minimal sulfur added.

Bright blue fruits with oak spice, intense concentration of plums with campari and blood orange characters from whole bunch. Tannins are smooth with graphite finish and driving acid.