Sourced from a 1.4-acre Olive Tree Hill block planted in 2014 and grafted to Gamay in 2019, grown on north-facing clay over limestone soils. Fruit was handpicked and fermented with 100% whole bunch carbonic maceration in small bins, then pressed to old oak (1,300L) and matured for 10 months prior to bottling.
The 2025 season produced naturally ripe, concentrated fruit with even ripening and excellent definition. Bright red fruits are lifted by spice and subtle herbal detail, with fine tannins and a supple, vibrant flow that balances purity with savoury complexity.