A co-ferment of chardonnay (80%) and merlot (20%).  The chardy is from Macclesfeild while the merlot hails from Kuitpo. The merlot was thrown into the open top fermenter as whole buches while the chardonnay was destemmed and crushed on top. Pressed it off after 10 days on skins to keep it more fruit forward. The chardonnay gives some bright citrus and the bunchy merlot gives it a core of red/purple fruit and fine tannin. Drinks well chilled or at room temp. It falls into the Glou Glou, easy drinking style while still having some complexity.