Murray vividly remembers the first tasting we did at the restaurant in 2022. "We had only just arrived in New York and I was frankly terrified. The reputation of the wine program there is incredible and we were so unsure of ourselves at that point that I had no idea what would happen. As it turned out, Justin was so warm and welcoming and immediately saw what we were trying to do. He instantly became a real champion of MURI and I remember calling the team straight after to tell them that we'd passed this massive credibility test."

In November 2023, Murray and Justin met at the restaurant to see if there was something cool that they could produce together. Guests at the restaurant are famously spoiled by the epic wine card but Justin wanted those not drinking to feel the same sense of occasion. It was, he said, important that the bottle was more 'wine-adjacent' than our typical blends as 4H was after all a wine bar, but also that the drink could serve as versatile pairing for the amazing dishes coming out of the kitchen. 

We got to work and exchanged ideas by sending many trials across the Atlantic. It was a breezy and serene collaboration. Justin was onboard with almost everything, although we spent plenty of time toning down what he (quite rightly) suggested was a Danish predisposition to 'volatile acidity'. 

The blend turned out better than all of us dreamed. Creating a still red without alcohol is incredibly hard, and we collectively managed to land upon something that was balanced, textured, complex and innovative.