"Four cold-hardy varieties planted at the southern end of the Dalkowskie Hills, 180 to 200 metres up on a south-facing slope that falls away at fifteen to twenty percent, rooted in glacial boulder clay over sand. Picked by hand and blended across the 2021 and 2022 harvests. Fermented on the skins in open vats and punched down by hand, wild yeast doing all of it, the malolactic included. Two years in oak Barriques, bottled unfiltered. It pours medium ruby, garnet at the rim. Sour cherry and cranberry lead, then blackberry and dark plum, violet and dried herbs. The two years in wood sit underneath as cedar, tobacco and a little sweet spice. Dry, with a high fresh acidity the colour does not prepare you for, and tannin already fine and settled. Medium bodied, more savoury than fruity, finishing on sour cherry stone and earth. A cool-climate red in the old European sense. Bright, lean, built for food. Duck, game birds, mushrooms, charcuterie. Serve at 15 to 16 °C and give it twenty minutes open."