Bright, pale salmon in colour, the aromas lead with notes of floral, ripe melon, and crushed stones—a distinct savoury thread with ripe red berries, pomegranate seeds, and citrus peel. Moreish, it glides across the palate yet is bone dry and finishes with a clean mineral line—a delicious and sophisticated release.
Cellaring: 1-3 years
Food Match: A fresh watermelon and prosciutto summer salad with fresh basil
Vintage Detail
A cool, late winter delayed bud break, followed by a mild spring with winds that reduced yields. A warm, dry summer led to extended hang time. It was an iconic season, resulting in a concentrated yet fresh outcome.
Brix
22.9 average
Production Level
25 hl/ha average
Hand Harvested
10%
The wine ranges from pale salmon to a rosy hue. Fragrant orange blossom, wild strawberry and fresh lavender all are prominent on the bouquet. The palate is refreshing and moreish, with the sweet berried fruit sitting harmoniously with textural acidity. The finish is long and dry to ensure you constantly seek a second glass.
Vintage Detail
Very warm, early spring with minimal frosts, transitioning to a warm summer with several rain events post-Christmas, attesting to a typical La Niña season.
Brix
21 average
Production Level
35 hl/ha average
Hand Harvested
0%
Variety
100% Merlot
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jun-22
WINE ANALYSIS
Alcohol
12.7
Residual Sugar
1.3 g/l
pH
3.38
Acidity
6.1 g/l
Brilliant blush rose in colour. Lifted juniper and rosewater perfume with underlying crushed wild berry fragrance. The palate has a textural succulence of raspberry and pomegranate fruits, finely balanced with a savoury phenolic line. Delicious.
Variety
81% Merlot, 19% Tempranillo
Vintage Detail
Very warm, early spring with minimal frosts, transitioning to a warm summer with several rain events post-Christmas, attesting to a typical La Niña season.
Brix
22.4 average
Production Level
47 hl/ha average
Hand Harvested
0%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jun-22
WINE ANALYSIS
Alcohol
13
Residual Sugar
2.05
pH
3.30
Acidity
5.38 g/l
Brilliant rose petal in colour. Lifted fresh cherry and wild raspberry. The palate has a succulence that flows the whole way through. Ripe red fruit envelops the flavour profile; however, a savoury thread ensures that this complements many a first course. Delicious.
Variety
44% Syrah, 36% Tempranillo, 20% Merlot
Vintage Detail
Warm, early spring with occasional large rainfall followed by a long, dry summer. Fantastic.
Brix
22.2 average
Production Level
49 hl/ha average
Hand Harvested
44%
Whole Bunch
44%
Destemmed
56%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jul-21
WINE ANALYSIS
Alcohol
13.1
Residual Sugar
2.15
pH
3.24
Acidity
5.97 g/l
Brilliant rose petal in colour. Lifted wild strawberries and floral notes but an underlying dried apricot. The palate balances the sweetness and savoury of rose with perfection: fresh boysenberry and juniper berries on the initial entry. A savoury, textured phenolic line drives through the palate that gives the wine infinite drinkability.
Food Match
Hamon, Spanish hard cheese, cured salmon, toasted sourdough with cultured butter
Recommended Cellaring
1 to 3 years from vintage
Variety
87% Tempranillo, 13% Syrah
Vintage Detail
Warm and dry from Christmas onwards. Exceptional.
Brix
22.1 average
Production Level
40 hl/ha average
Hand Harvested
40%
Whole Bunch
40%
Destemmed
60%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak puncheons
New Barrel %
0%
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jul-20
WINE ANALYSIS
Alcohol
13
Residual Sugar
2.4
pH
3.40
Acidity
5.3 g/l
Brilliant rose petal – salmon in colour. Lifted wild strawberries with underlying savoury notes providing the perfect menagerie. Pomegranate notes are interwoven with toasted pinenuts, whilst the palate is voluminous and full.
Food Match
Charcuterie, artisan pizza or smoked salmon
Recommended Cellaring
1 to 3 years from vintage
Variety
83% Tempranillo, 17% Merlot
Vintage Detail
Wet until Christmas, then dry and warm through ripening period. Iconic.
Brix
22 average
Production Level
50 hl/ha average
Hand Harvested
100%
Whole Bunch
60%
Destemmed
40%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
New Barrel %
0%
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jul-19
WINE ANALYSIS
Alcohol
13
Residual Sugar
1.5
pH
3.4
Acidity
5.9 g/l
Pale salmon with a copper rim. Subtle aromatics of nougat, mandarin and fresh peach. Elegant on the palate with softly textured red berries flowing towards a long salivating finish.
Food Match
Apéritif, lightly salted fish
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
El Niño, late summer
Brix
21.6 average
Production Level
57 hl/ha average
Hand Harvested
100%
Whole Bunch
20%
Destemmed
80%
Fermentation Vessel
French oak puncheons and cuvee
Fermentation
Inoculated
Barrel Type
French oak puncheons
New Barrel %
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 16
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
Dry
pH
3.20
Acidity
5.9 g/l
Pale salmon with a copper sheen. Subtle aromatics of raspberry jam, wild strawberries, cinnamon and a hint of a cardamom. Delicate palate feel yet there is a richness of fruit in the dried red spectrum, a touch of toast and a fine, dry, textural finish.
Food Match
Apéritif, lightly salted fish
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
Cool spring and early summer, warm and dry finish. Excellent.
Brix
23.2 average
Production Level
60 hl/ha average
Hand Harvested
26%
Whole Bunch
26%
Destemmed
74%
Fermentation Vessel
French oak puncheons
Fermentation
Indigenous
Barrel Type
French oak puncheons
New Barrel %
0%
Maturation
5 months
Fining
Yes
Filtration
Yes
Bottled
Sep – 15
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
Dry
pH
3.20
Acidity
5.2 g/l
Pale peach with a vibrant copper sheen. Beautiful aromatics of golden peach, wild strawberries and a hint of cinnamon. Subtle berry and stone fruit flavours on the palate with a very fine texture, finishes long and refreshing.
Food Match
Salmon, shellfish
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
Warm and early
Brix
22.1 average
Production Level
59 hl/ha average
Hand Harvested
100%
Whole Bunch
50%
Destemmed
50%
Fermentation Vessel
French oak puncheons
Fermentation
Indigenous
Barrel Type
French oak puncheons
New Barrel %
0%
Maturation
6 months
Fining
Yes
Filtration
Yes
Bottled
Oct-14
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
Dry
pH
3.18
Acidity
5.55 g/l
Pale peach with a copper sheen. Beautiful aromatics of elderflower, wild strawberries and a hint of cinnamon. Intense flavours of spiced berries on the palate with a lovely long refreshing dry finish.
Food Match
Chicken caesar salad, seafood
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
Warm, dry, excellent
Brix
22.6 average
Production Level
67 hl/ha average
Hand Harvested
100%
Whole Bunch
50%
Destemmed
50%
Fermentation Vessel
French oak barriques
Fermentation
Indigenous
Barrel Type
French oak barriques,
New Barrel %
0%
Maturation
6 months
Fining
Yes
Filtration
Yes
Bottled
Oct-13
WINE ANALYSIS
Alcohol
13.02
Residual Sugar
Dry
pH
3.2
Acidity
5.76 g/l
Wine Club
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