Beautifully copper-coloured, leaning almost to light rust, the wine nods towards its red relative with rose, tomato leaf, orange blossom and nutmeg on the nose. The texture of red apple skins on the palate add satisfying grip, while more opulent flavour from burnt caramel and Seville orange marmalade make for a deeply complex and lingering finish.

To show the character that makes this grape so unique, she allowed extra time on skins by soaking the crushed grapes for a period of 7 days before pressing. This extended skin maceration leads to the extraction of texture, tannin and some tension in the wine, which makes it a great partner for food, and makes the wine better for ageing. A natural fermentation took place in older French oak barrels and wine spent a total of 10 months on gross lees. 100% Malolactic fermentation, no fining. Bottled in January 2023.

ANALYSIS: ALC 13.5% | RS 2.2 g/l | TA 6 g/l | pH 3.22