Fruit from separate vineyard patches picked at night and fermented between 24-26C for 12 days with extended post-fermentation maceration to optimise flavour, colour and tannin profiles. Individual batches aged in barrel for 60 months. Rounded off with 2% Viognier for good measure.

“The Gringo with the dry wit and brooding stare flirting openly with a splash of sexy Viognier; the life and soul of the party. Rusty on one side, shiny on the flip side.”