The 2019 ripening season was cooler than average but low crop levels allowed us to pick at relatively normal times in April. Destemmed into separate open top fermenters all parcels were wild fermented seperately, hand plunged and gently pressed to oak for (wild) malolactic fermentation. The Cabernet Sauvignon spent an extra 25 days on skins post fermentation. bright cassis, blackberry, bay, olive and mulberry with complexing cigar box notes. Black and red fruits, olive and herbal savoury notes.