100% whole cluster foot-trod, indigenous yeast fermentation, extended maceration before pressing and barreling down to a neutral 600L demi-muid. Barrel-aged 18 months before being bottled and resting for another 3 years - 13.2% ABV, 85 cases produced

Tasting Notes: Black pepper, soy, brown sugar, and tapenade envelop the nose at first sniff while black cherry, bacon, and pepper dance across your tastebuds.