Blackberry jam, sweet cigar, new leather, eucalyptus & coffee.  Earthy palate with warming spices, dark chocolate & stewed plums.

100% Cabernt Sauvignon (Bock Vinyard, St David's Bench)

30% whole cluster, 3-day cold soak, 15-day fermentation in stone egg. 8 mo on lees.

750ml
abv 12.7%