Part destemmed into open-top fermenters, the remainder with 20% whole bunch inclusion, 9 days on skins (cold soak and fermentation), matured in large-format French oak (25% new) for 15 months. In a very different metier to its Old Hill and Old Paddock siblings, here the juicy red fruits of the bouquet set the scene for the palate, silky and suave, but with wonderful length and persistence.