Pinot Noir with a leavening dash of Mourvèdre from Victoria, south-east Australia, delivering baskets of cherry and strawberry to the mouth, complemented by bracken, fresh earth, and a touch of oak on the nose.

The wine was fermented in sweep arm fermenters between 25C to 28C in stainless steel tanks to maximise flavour and colour and to preserve primary fruit flavours. Matured using new French oak with a small component aged in old French oak.

Pair with wild game but especially dishes including duck.