Another offering from Waiheke Island’s greatest vintage. Spontaneous fermentation from native vineyard yeasts and rested on the skins for three weeks. Then aged 18 months in French oak barriques. The wine is inky and dark with concentrated aromas of bramble berries and blackcurrants with a touch of spice and dark chocolate on the finish. The fine dusty clay tannins give the wine structure and excellent aging potential. Enjoy drinking now or carefully cellar for 5 to 10 years.