A middle-weight red with typical dark berry fruit from the Cab Sauv and a tangier, savoury touch from Bonarda. A gentle nudge of tannin gives balance and vital structure for an easy, approachable red. The grapes are co-fermented in stainless steel and the wine then spends time in concrete tanks where the tannin and acidity soften before bottling. The finished wine is a pasta-and-pizza style red which will happily extend to bangers and mash and other midweek supper dishes.