Bordeaux Blends (containing two or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec).

ll grapes were hand picked in small lug boxes pre cooled to 5and sorted twice before a pure yeast culture was inoculated. The juice was pumped over the skins 3-5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre barrels of French oak (25% first fill the rest second third and fourth fill.) The wine spent between 12- 14 months in barrel before bottling and labelling.

Duck with cherry sauce Pork Steak Roast Beef Meaty stews with Mucherooms Beef Wellington Sriracha Pork Belly served with Sumac Cauliflower Puree, Greens and Cherry Sauce Rosemary & aged cheddar shortbread biscuit served with charred shallots & plum jam Lamb loin with Parmesan risotto with wild mushrooms and pan juice