Further spicy wine phenolics were extracted from skin ferments. Different fermentation temperatures gave each batch a chance to express itself more freely. The batches were kept on the lees for an extended period with fortnightly stirring to promote palate weight. Approximately half of the wine is barrel fermented to give extra texture and weight.

Beautifully presented in a stained environmentally friendly timber box complete with two 280ml white wine glasses or in a stained environmentally friendly timber box with a perspex lid (no glasses).