One third of the fruit was placed in the fermenter as whole bunches. Two percent of pressed Viognier skins were added, then the remaining grapes were de-stemmed and lightly crushed. Fermentation and post ferment maceration took place in stainless steel vats for 21 days prior to pressing.

The wine was aged in new and seasoned thick-staved 600L demi-muids from the forest of Fontainbleau for 18 months prior to bottling.

A medium-bodied wine, with fine grained tannins, soft acidity with great length and persistence. Delivering a melange of fragrant aroma - red fruits, spice and crushed white pepper on the nose.

Wine review

Medium-full red without purple tints, and showing some development. The aromas are driven by green-pea vegetal notes, the palate dominated by lively acidity that hardens the tannins and there is a distinct impression of whole-bunch fermentation. Chunky tannins on the finish and aftertaste. A cool climate shiraz of the vegetal style. It needs time and/or hearty food."
- 93 points by Huon Hooke for The Real Review.

Wears a cool-climate, herbal-edged personality married to ripe dark berry flavours and then some. Sage, rosemary, pepper, black cherry and plum introduce a wine that builds in sinewy, bunchy herbals, finishing dusty and astringent dry. One to match with food."- 93 points. - Jeni Port for Halliday Wine Companion.

Tasting Notes 2021 - Coming Soon

Tasting Notes 2019

Tasting Notes 2017