“Hand-picked from a single dry-grown vineyard in Wilyabrup; open-fermented in 1-tonne pots, 17 days post-fermentation maceration, matured for 3 years in new French barriques, plus 15 months bottle age, 9 dozen made. Briefly tries to hide its beauty, but has to let the rivulets of cassis caress the tongue and cheeks of the mouth, supported by persistent, but extraordinarily fine, silky tannins.”