The grapes are hand picked from dry grown vineyards on the Estate at optimum fruit ripeness from dry grown vines. The bunches are de-stemmed and crushed before being pumped into a 6 tonne overhead fermenter. The ferment is allowed to reach 30°C and is pumped over regularly, with oxygen added during the peak of fermentation. This allows the maximum extraction of the fine tannins, flavour and colour from the skins. Post maceration and fermentation the wine is racked into French oak barrels — 30% new and balance in seasoned French oak for 15 months’ maturation. The wine is pumped into tank prior to bottling before being gently fined (egg white) and filtered.
Picked by hand April 12th, 2019
Deep bright ruby red colour with vibrant hues.
Very intense spice and black pepper with black plum in support. Good quality French oak is apparent with hints of vanilla and warm spices.
Dry, soft, ripe and fleshy tannins that are well supported by rich dark fruits and spice. There is a generous mid-palate filled with black plum and warm spices and a peppery finish that is long and persistent.
Drink now or cellar for 10 to 15 years.
"Hand-picked, crushed and destemmed, fermented with cultured yeast, 7 days maturation post-ferment, matured in French barriques (30% new) for 15 months. Lovely wine, with abundant plum and blackberry fruit in a supple frame and great balance.”
— Halliday Wine Companion 2021
“Stylish shiraz with warm-but-soft fruit flavours and well-judged, cedar wood oak. Plum, black cherry, clove and choc-mocha characters put on a seductive show. It’s a touch ungainly through the finish but overall this feels satisfying and sure-footed.”
— Cambell Mattinson, The Wine Front
“This Gold Medal winner starts out with a deep colour and shows concentrated fruits – red currant, spice and earthy aromas are well matched by understated oak. It is then reserved on the palate but with good fruit intensity – layers of black and red currant fruits are supported by lacy tannins. The finish is lingering and impressive, more savoury than sweet, with spicy and earthy layers adding plenty of interest. It will drink well over the medium term and is well suited to Coq Au Vin.”
— Angus Hughson, Winepilot
“Deep ruby colour. the nose gives up some seaside aromas with blue fruits underneath. the palate has a lovely mix of bright blueberry notes alongside kelp and iodine savouries. Quite full in texture yet doesn't sit heavy. A menthol notes in the acidity keeps it fresh whilst fine tannins provide drive and length.”
— Stuart Knox, The Real Review
“Captures the spicy pepper climes and presents as a refined and elegant wine. Notes of cherry and plum provide a captivating opening on the nose. The palate has been seamlessly woven with neat oak influence and very fine tannin support. Bright and lively, and ideal for medium-term cellaring.”
— Ray Jordan