Hand-picked 60yo vines, crushed and destemmed, open-fermented with cultured yeast, 14 days on skins, matured in new French hogsheads for 10 months. The deep, vivid colour signals a newborn full-bodied wine that needs many years to open its door for business. It is balanced, and its impenetrable black forest of fruit, French oak and powerful, but supple, tannins will all play a role. James Halliday