Named after the vineyard Le Luc (which in turn was named after Craig and Anne's son Luke), this 1.2ha vineyard is the youngest of the four estate vineyards, having been planted by Craig himself in 2013. Grapes were hand-picked and lightly destemmed, leaving 35% whole-berry, then naturally fermented in small, open top oak vats. The cap was kept healthy by wetting the skins by hand. After a natural yeast fermentation, the skins were gently pressed in an old wooden basket press. The wine then went into French oak barriques (35% new) where it was raised sur lie and undisturbed for 12 months. It was then racked from barrel and allowed a few more months to integrate in stainless steel tanks, no fining. Bottled at 13%. (Bottle size 750ml)

Nose: Very expressive with notes of red and black berries, musk, floral perfume, tea-leaf and white pepper.

Palate: Very luscious and generous fruit profile, with notes of plums, cherries and raspberries greeting you on entry. Mid-palate reveals subtle nuances of black tea.

Finish: Refreshing acidity and soft supple tannin structure, lingering notes of dried fruit.

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