Camel Valley crush the hand-picked Dornfelder and Rondo grapes and then cold-soak them for 4 days to extract maximum fruit aromas, something learned by Sam Lindo whilst at Kim Crawford's winery in New Zealand. This produces a cool-climate style red, spicy and fresh. Excellent with food, especially oily fish. Best served at 13C (room temperature in Iceland!), so please don't stick it on the Aga to warm up a bit!