Cabernet Franc, Syrah and Petit Verdot grapes that are grown in Mourtere Gravels and Clay, an area located in the Nelson region, famous for its brown colored gravels. The grapes are de-stemmed and fermented in amphora with 5/10 days maceration; 10% ferments and macerates in whole bunches and another 10% ferments in carbonic. It is bottled without filtration and without added SO2. A wine that tastes of red fruit, cherry in particular, followed by spicy notes. At the sip it has a nice crunchy acidity, and a mouth-watering finish with incredible drinkability.