Sourced from vineyards in Essex and Herefordshire, the pinot noir grapes received minimal handling to preserve the flavours. Fermentation was in 100% stainless steel to retain the freshness. Malolactic fermentation was inhibited to promote the primary fruit character of the wine, with 6 hours of skin contact given to enhance colour extraction. The fermentation was cool with extended fine lees ageing to add structure to the mid palate and promote a rounded finish.

A fruit forward aroma of red berries, strawberry, and raspberry.  Flavours of red berry abound with good balanced acidity and structure from the red fruit combined with a mouth-watering acidity and a hint of orange peel on the lingering finish.