Category: Wine
The old bush vines dig deep, giving the fruit more concentration, colour and texture. After fermentation, the wine spends 10 months in old oak, bringing structure, ripe tannins and flavours of blackberry and dark cherry — all while keeping that trademark New Theory freshness.
It’s unfiltered, vegan-friendly and dangerously drinkable.
Ten months in old oak gave this such a nice backbone—ripe tannins that still feel smooth, not grippy. The colour is deep and the texture has real weight to it. Opened one with dinner and finished it before dessert, which says everything.
The bush vines clearly do their job here—the colour is deep and the texture feels almost velvety on the palate. That ten months in old oak rounds everything out nicely, with ripe tannins that make it dangerously easy to finish a bottle.
The old oak influence really shows—those ten months give it a firm structure and ripe tannins that hold up beautifully against a hearty meal. The black fruit concentration from those deep-rooted vines is unmistakable, and the texture feels almost velvety by the last glass.