Very dark purple core. Abundant sweet, black fruits lead the bouquet, notably boysenberry and blueberry aromas. The tannin structure of the wine is exemplary and seamless from start to finish. The wine shows considerable drinkability in its youth, and the intensity is the highest in several years.
Recommended Cellaring
10 – 15 years from vintage
Vintage Detail
A very warm spring brought forward the growing season. Summer was mild but with minimal rain days, producing low yields. The result was near-perfect ripening conditions for Syrah.
Brix
23 average
Production Level
28 hl/ha average
Hand Harvested
100%
Whole Bunch
27%
Destemmed
73%
Fermentation Vessel
Open top French oak cuves
Fermentation
Indigenous
Barrel Type
French and Austrian oak
barriques and puncheons
New Barrel %
32%
Maturation
17 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Dec -22
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.62
Acidity
5.3 g/l
Deep, dark garnet with a burgundy hue. A plethora of notes leaps from the glass. Ripe red-blue fruit notes, boysenberry and blueberry, intertwine with the savoury complexity of black pepper and graphite. The palate is seamless and perfect to a point. Voluptuous fruit greets the palate and fills the mouth. However, the exceptionally fine graphite tannins race through, giving the wine a persistence rarely seen. Without a doubt, one of our finest releases to date.
Food Match
Braised beef, strong blue-based cheese
Recommended Cellaring
10 – 25 years from vintage
Vintage Detail
Warm and dry from Christmas onwards. Exceptional.
Brix
23.2 average
Production Level
34 hl/ha average
Hand Harvested
100%
Whole Bunch
56%
Destemmed
44%
Fermentation Vessel
French and Austrian barriques and puncheons
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
38%
Maturation
17 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Dec -21
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.62
Acidity
6.1 g/l
Deep and dark with a purple hue. An overwhelming presence that suggests this wine will live to be iconic. The nose is flush with mulberry, violets, lavender and cocoa. While young and vibrant with taut tannins, the palate is complex, deep and intoxicating – so much dark, black fruit, changing with each mouthful.
Food Match
Braised beef, strong blue-based cheese
Recommended Cellaring
10 – 25 years from vintage
Vintage Detail
Wet up until Christmas, then dry and warm through ripening peroid. Iconic.
Brix
24.2 average
Production Level
42 hl/ha average
Hand Harvested
100%
Whole Bunch
65%
Destemmed
35%
Fermentation Vessel
Open top french cuve and closed top stainless
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
38%
Maturation
17 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Dec -20
WINE ANALYSIS
Alcohol
13.6
Residual Sugar
Nil
pH
3.58
Acidity
5.8 g/l
Inky purple-red. Black pepper and shaved graphite intertwine with boysenberry and lavender. The palate is tightly coiled with powdery tannins that filter through the palate. Effortless poised and with so much energy, this is a wine that will unfurl over the years to come.
Food Match
Lamb shoulder, beef ragu
Recommended Cellaring
10 – 15 years from vintage
Vintage Detail
Warm and dry summer, with a rain event mid ripening.
Brix
22 average
Production Level
38 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top French oak cuves
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
38%
Maturation
17 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Jan-20
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.6
Acidity
5.6 g/l
Inky purple-red. Enticing aromatics of boysenberry, blueberry, violets, clove and lightly seared meat. The wine exhibits a richness of fruit yet carries an ethereal quality as the fine-grained tannins dance gracefully across the palate.
Food Match
New Zealand lamb
Recommended Cellaring
10 – 15 years from vintage
Vintage Detail
El Niño. Cool and wet start with a warm finish to summer
Brix
22.9 average
Production Level
41 hl/ha average
Hand Harvested
100%
Whole Bunch
20%
Destemmed
80%
Fermentation Vessel
Open top French oak cuves
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
35%
Maturation
17 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Jan-17
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
Nil
pH
3.6
Acidity
5.8 g/l
Deepest red with vibrant purple hue. Brooding aromatics of dried dark rose, violets, blackberry and a lift of sandalwood; characteristic of the red wines from the Gimblett Gravels. Power and elegance jostle across the palate. Classic fine grained tannins vitalize the rich fruit core and carry the wine long for an elegant, dry and sophisticated finish. Quintessential cool-climate Syrah.
Food Match
Venison, lamb
Recommended Cellaring
15 years from vintage
Vintage Detail
Cool spring, early summer, warm & dry finish. Excellent.
Brix
23.9 average
Production Level
51 hl/ha average
Hand Harvested
100%
Destemmed
100%
Fermentation Vessel
Open top French oak cuves
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
30%
Maturation
17 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
May-17
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.76
Acidity
5.7 g/l
Deepest red with vibrant purple hue. Expressive cool climate Syrah with lifted notes of violets, fresh boysenberries, sandalwood and a hint of dried, peppered meat. The palate has a dense core of dark fruits beautifully integrated by acidity and fine, dusty tannins giving the wine a long, elegant feel towards the dry finish.
Food Match
Venison, lamb
Recommended Cellaring
15 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
23.9 average
Production Level
51 hl/ha average
Hand Harvested
100%
Destemmed
100%
Fermentation Vessel
Combination of open top French oak cuves and open top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
35%
Maturation
18 months
Fining
No
Filtration
Yes
Bottled
Feb-16
WINE ANALYSIS
Alcohol
14.2
Residual Sugar
Nil
pH
3.78
Acidity
5.8g/l
Deep red with vibrant purple hues. Complex brooding Syrah aromatics of boysenberry, blackpepper, camphor and garrigue herbs. The palate is all about finesse with dark fruit richness beautifully integrated with fine tannins and acidity to give a finish which is long and dry.
Food Match
Venison, lamb
Recommended Cellaring
10 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
23.9 average
Production Level
55 hl/ha average
Hand Harvested
100%
Destemmed
100%
Fermentation Vessel
Combination of open top French oak cuves and open top stainless steel tanks
Fermentation
Inoculated and indigenous
Barrel Type
French oak barriques
New Barrel %
32%
Maturation
18 months
Fining
No
Filtration
Yes
Bottled
Feb-15
WINE ANALYSIS
Alcohol
13.1
Residual Sugar
Nil
pH
3.61
Acidity
5.8g/l
Deep and dark with purple hues. Aromas of sweet blackberries are complemented by subtle hints of bark, cocoa and freshly cracked black pepper. On the palate an elegant core of black fruits is layered with dusty, dry tannin and refreshing acidity.
Recommended Cellaring
10 years from vintage
Vintage Detail
Warm, La Niña Summer
Brix
23.7 average
Production Level
62 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Combination of open top oak cuves and stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
35%
Maturation
18 months
Fining
No
Filtration
Yes
Bottled
Feb-13
WINE ANALYSIS
Alcohol
13.0
Residual Sugar
Nil
pH
3.68
Acidity
5.50 g/l
An opaque black purple core with vivid crimson rim. Aromatically, tar, black pepper, cedar, rose and a hint of fennel season the ripe, abundant blackberry characters. The palate is svelte where sweet flavours of melted liquorice and dark fruit coat the fine tannins. Flavoursome and long.
Food Match
Venison
Recommended Cellaring
10 – 15 years from vintage
Vintage Detail
Cool, dry autumn, very good
Brix
23.2 average
Production Level
38 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top French oak cuves
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
38%
Maturation
17 months
Fining
No
Filtration
Yes
Bottled
Dec-11
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.84
Acidity
5.8g/l
An opaque black core with a dark garnet rim. Redolent with black cherry, blueberry, melted liquorice, wild thyme and, of course, black pepper. This is intensely flavoured with layers of fine ripe tannin. The flavours just go on and on. A remarkable vintage.
Food Match
Wild game
Recommended Cellaring
20+ years from vintage
Vintage Detail
Sunny and warm, outstanding
Brix
23.7 average
Production Level
39 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top oak cuves
Fermentation
Innoculated yeast
Barrel Type
French oak barriques
New Barrel %
39%
Maturation
20 months
Fining
No
Filtration
Yes
Bottled
Dec-11
WINE ANALYSIS
Alcohol
14.1
Residual Sugar
<2g/l
pH
3.75
Acidity
5.96g/l
Opaque core with magenta rim. A profusion of blueberry and dark plum fruits are combined with spicy notes of black pepper, star anise, vanilla and dusted with cocoa. A simply stunning nose. The palate is firmly tannic, which provides the structure to release waves of flavour on the very long finish.
Food Match
Wild game dishes
Recommended Cellaring
15+ years from vintage
Vintage Detail
Warm and dry, very good
Brix
24.1 average
Production Level
40 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top oak tanks
Fermentation
Indigenous yeast
Barrel Type
French oak barriques
New Barrel %
47%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Jan-10
WINE ANALYSIS
Alcohol
14.4
Residual Sugar
<2g/l
pH
3.76
Acidity
5.6 g/l
Our deepest, darkest Le Sol yet. Opaque core, with iridescent rim. The earth, fruits and florals are all expressed here; scorched earth, dark plum, aniseed, thyme and lavender marry for an incredibly intense and complex bouquet. The palate is multi-layered with dry granite-like tannins, tempered by succulent ripe fruit and integrated oak notes. Almost blueberry pie richness but with the cut of structural acid and tannin.
Food Match
Venison
Recommended Cellaring
20+years from vintage
Vintage Detail
Long, dry and cool
Brix
24.1 average
Production Level
42 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
42%
Maturation
20 months
Fining
No
Filtration
Yes
Bottled
Feb-09
WINE ANALYSIS
Alcohol
14.2
Residual Sugar
Nil
pH
3.58
Acidity
6.0g/l
Black garnet colour with vivid crimson hues. Aromas of black pepper, lavender, blueberry and toast meld for a complex bouquet. The palate has a firm tannin structure, yet also possesses a rich, creamy texture and a long, complex finish.
Food Match
Wild game dishes
Recommended Cellaring
10 years from vintage
Vintage Detail
very warm
Brix
23.8 average
Production Level
47 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Spontaneous
Maturation
20 months
Barrel Type
French Oak
New Barrel %
50%
Fining
Yes
Filtration
Yes
Bottled
Dec-07
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.46
Acidity
5.92 g/l
Densely coloured with vibrant purple hues. Intense aromas of prune, blackberry and liquorice abound, boosted by floral elements of thyme, lavender and white pepper. The palate is incredibly rich, with fine, silky tannins that provide a lush, sensuous texture. The finish is refined and polished, deep and smooth.
Food Match
Game meats
Recommended Cellaring
up to 15 years from vintage
Vintage Detail
Classic red vintage in all aspects
Brix
24.2 – 25.4 average
Production Level
46 hl/ha average
Hand Harvested
100%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open oak cuves
Fermentation
Spontaneous
Barrel Type
French oak
New Barrel %
52%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Nov-06
WINE ANALYSIS
Alcohol
14
Residual Sugar
Nil
pH
3.73
Acidity
6.09 g/l
Deep purple colour indicates the wine’s intensity. Aromas of prune and blackberry leap from the glass, enhanced by an array of cooking spice and cracked pepper. The flavours flow through the palate, the texture is powerful yest soft with a profusion of sweet fruit and fine tannin.
Food Match
Game meats
Recommended Cellaring
up to 12 -15 years from vintage
Vintage Details
Cool, dry and sunny
Brix
25 average
Production Level
54 hl/ha average
Hand Harvested
100%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open top oak cuves
Fermentation
Spontaneous wild yeast
Barrel Type
French oak barriques
New Barrel %
65%
Maturation
21 months
Fining
No
Filtration
Coarse earth
Bottled
Jan-06
WINE ANALYSIS
Alcohol
14.5
Residual Sugar
Nil
pH
3.69
Acidity
6.5 g/l
Intense bright, deep black/purple colours, almost opaque. Heady aromas of black berry fruits, exotic spices and black pepper, along with dust and sweet blueberry aromas. The palate promises almost exactly the same and while rich and heady, maintains the tightness of structure and finesse of tannin that is the hallmark of this style.
Food Match
Game meats
Recommended Cellaring
Up to 12-15 years from vintage
Brix
24.2 – 25.4 average
Production Level
66 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless Steel
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
55%
Maturation
17 months
Fining
Unfined
Filtration
Unfiltered
Bottled
Dec-03
WINE ANALYSIS
Alcohol
15
Residual Sugar
Nil
pH
3.58
Acidity
5.5 g/l
Intense bright, deep black/purple colours, almost opaque. Heady aromas of black berry fruits, exotic spices and black pepper, along with dust and sweet blueberry aromas. The palate promises almost exactly the same and while rich and heady, maintains the tightness of structure and finesse of tannin that is the hallmark of this style.
Food Match
Game meats
Recommended Cellaring
Up to 12-15 years from vintage
Brix
26.4 average
Production Level
18 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
100%
Fermentation Vessel
Stainless Steel
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
40%
Maturation
15 months
Fining
Unfined
Filtration
Unfiltered
Bottled
Dec-02
WINE ANALYSIS
Alcohol
14.7
Residual Sugar
Nil
pH
3.6
Acidity
6.4 g/l
Wine Club
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