Blending was once seen by some as the poorer by-product of winemaking but is now used to create wines which are greater than the sum of all parts. It is always the first red I put together each year and often takes the longest time to craft. A blend of 4 varieties, I take the finest characteristics of each, to compose a medium bodied wine that is a mouth filling textural flavour bomb, that will accompany any food on any occasion. The Sangiovese brings sexy aromatics of cherry cola and raspberry, with fine tannins on the palate. Tempranillo adds a perfumed lift and spicy richness, Shiraz delivers deep colour, berry fruits, pepper and velvety tannins while the rebellious Montepulciano sits in the background lobbing bombs of cocoa, tobacco and jam preserves.