A deeply expressive red with a vibrant ruby hue. Merlot and Cabernet Franc were co-fermented in large oak cuves using indigenous yeasts, allowing the site to speak clearly. The wine spent winter in neutral French oak, quietly completing natural malolactic fermentation before eight months in barrel to build harmony and texture.

Aromatic and savoury on the nose, with violets, tomato leaf and beetroot layered over black plum, leather, cedar, clove and a hint of char.

The palate is savoury and textured, showing almond biscotti, jammy red and black fruits and a rounded richness that hints at cooked berry compote. Notes of tomato, black olive and chewy plum skin add depth, while fine-grained tannins and balanced acidity carry through to an earthy, lingering finish.