Processed in two equal parts. The first fruit into the winery underwent a three week whole bunch carbonic maceration before being pressed to old French hogsheads.The balance of fruit was de-stemmed and guided through a hand plunged open fermentation, before being pressed to stainless. Blended and filtered prior to bottling in February 18.

Original Hubba Bubba, Red Frog and liquorice with blueberry and exaggerated grape relayed to the palate. Transforms in the glass with smoked ham filled croissant, directed through a subtle edged savoury path. Finishes with fresh sage, evoking an inviting, wanting and curious drink.