This blend of 55% Syrah, 36% Grenache, and 9% Mourvèdre was 85% whole cluster pressed, fermented with native yeasts, and aged in entirely neutral oak. Exceptionally approachable and medium-bodied, it delivers a vibrant burst of crunchy red berry fruit, supported by a fragrant underbrush undertone and a touch of crushed cocoa nib. Ground espresso and dried blood orange rind bring added complexity, while paprika and white pepper lend aromatic intrigue. The finish is nicely chalky, leaving a savoury and textural impression.