37% Mourvèdre, 33% Shiraz, 30% Grenache. The parcels making up this cuvée were handpicked from our Gnadenfrei vineyards and fermented in concrete and stainless open top fermenters. Grenache stalks and a percentage of whole bunch fermented Mourvèdre added the savoury and fragrant character this wine is built on. Manual punch-downs and pump overs were used to manage the cap over the 7-10 days alcoholic fermentation. All ferments were allowed to peak at 26°C to 30°C before being chilled and kept below 22°C until baumé dry. Once dry each parcel was bag pressed to tank and allowed to finish malolactic fermentation, before being racked off gross lees into barrels and terracotta amphorae. After three months in the cellar, the blend was carefully put together to promote balance and complexity yet maintain a strong varietal contribution from each of the three components. After a further five months of barrel aging the wine was bottled.