Deep dark red fresh colour (no SO2 added so colour stays intense). This un-wooded wine has a nose of a dark berry fruit Pavlova, which develops into stewed prunes. On tasting the wine a sweet entry is noted. This comes from the residual sugar, which gives a soft mouth feel for such a young wine. The lack of SO2 also allows the influence of the malo-lactic fermentation to be quite noticeable. This will become more integrated as the wine ages. The same is true of the tannins. They offer protection from oxidation in lieu of SO2 and appear a bit robust at the moment. These should soften over the next year.