Bright nose with notes of cedar, cassis and blackcurrant mingled with dried tobacco. The palate is very precise, revealing black fruit and violets with great energy. There is plenty of chocolate framing the tannins, and it has a fantastic structure. On reflection, a perfect example of a Bordeaux style blend from the Gimblett Gravels with an excellent future ahead.
Food Match
Braised lamb
Recommended Cellaring
10+ years from vintage
Variety
49% Merlot, 34% Cabernet Sauvignon, 12% Cabernet Franc, 2% Petit Verdot, 3% Malbec
Vintage Detail
Hot, early spring with minimal frosts transitioned to a warm summer with several rain events post Christmas, attesting to a typical La Nina season.
Brix
23.6 average
Production Level
54 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
18%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Dec – 23
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.62
Acidity
5.79 g/l
Deepest crimson red with a purple hue. Concentrated nose, with notes of cassis, black olive and dried tobacco leading the bouquet. The wine has a lovely energy amplifying the red fruits and liquorice characters framed by dark chocolate laced tannins delivering a classical structure – a perfect example of a Bordeaux style blend from the Gimblett Gravels, with an excellent future ahead.
Food Match
Braised lamb
Recommended Cellaring
10+ years from vintage
Variety
49% Merlot, 34% Cabernet Sauvignon, 12% Cabernet Franc, 2% Petit Verdot, 3% Malbec
Vintage Detail
A very warm spring brought forward the growing season. A mild summer but with minimal rain days, producing low yields.
Brix
23.6 average
Production Level
54 hl/ha average
Hand Harvested
30%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
20%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec – 21
WINE ANALYSIS
Alcohol
14
Residual Sugar
Nil
pH
3.57
Acidity
6.24 g/l
Deepest crimson red. Brooding aromatically with notes of cassis, black olive and dried tobacco enveloping a dense core of blue fruits. The wine has a lovely focus on the palate with dark fruits framed by fine tannins to deliver a classical structure with an excellent future ahead.
Food Match
Braised lamb
Recommended Cellaring
1 to 10 years from vintage
Variety
69% Merlot, 13%Cabernet Sauvignon, 10% Cabernet Franc, 4% Petit Verdot, 4% Malbec
Vintage Detail
Warm and dry from Christmas onwards. Exceptional.
Brix
24.1 average
Production Level
55 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
20%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec – 21
WINE ANALYSIS
Alcohol
14.1
Residual Sugar
Nil
pH
3.60
Acidity
5.86 g/l
Deepest crimson red. Brooding aromatically with notes of cassis, black olive, dried tobacco and the faintest hint of roasted hazelnut. The palate is alive with rich, ripe red to black fruit, with a mid-palate that speaks volumes to the warm and long ripening period. A perfect example of medium-bodied Bordeaux style blends from the Gimblett Gravels.
Food Match
Braised lamb
Recommended Cellaring
1 to 15 years from vintage
Variety
54% Merlot, 27 %Cabernet Sauvignon, 10% Malbec, 7% Cabernet Franc, 2% Petit Verdot
Vintage Detail
Wet up until Christmas, then dry and warm through ripening period. Iconic.
Brix
23.8 average
Production Level
54 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
20%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 20
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.66
Acidity
5.82 g/l
Deepest crimson red. Brooding aromatically with notes of cassis, black olive, dried tobacco and the faintest hint of caramel. The wine has a lovely focus on the palate with dark fruits framed by fine tannins to deliver a classical structure with an excellent future ahead.
Food Match
Braised lamb
Recommended Cellaring
1 to 15 years from vintage
Variety
54% Merlot, 27 %Cabernet Sauvignon, 10% Malbec, 7% Cabernet Franc, 2% Petit Verdot
Vintage Detail
Warm and dry summer, with a rain event mid ripening
Brix
23.6 average
Production Level
54 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
20%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 19
WINE ANALYSIS
Alcohol
13.1
Residual Sugar
Nil
pH
3.65
Acidity
5.5 g/l
Deepest crimson red. Brooding aromatically with notes of cassis, black olive, dried tobacco and the faintest hint of caramel. The wine has a lovely focus on the palate with dark fruits framed by fine tannins to deliver a classical structure with an excellent future ahead.
Food Match
Rich red meats
Recommended Cellaring
1 to 15 years from vintage
Variety
66% Merlot, 21% Cabernet Sauvignon, 13% Cabernet Franc
Vintage Detail
Warm and dry summer, wet final ripening period
Brix
23 average
Production Level
50 hl/ha average
Hand Harvested
50%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
20%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 18
WINE ANALYSIS
Alcohol
12.75
Residual Sugar
Nil
pH
3.66
Acidity
5.44 g/l
Deepest crimson red. Brooding aromatically with notes of cassis, black olive, dried tobacco and the faintest hint of caramel. The wine has lovely focus on the palate with dark fruits framed by fine tannins to deliver a classical structure with an excellent future ahead.
Food Match
Rich red meats
Recommended Cellaring
1 to 15 years from vintage
Variety
63% Merlot, 18% Cabernet Sauvignon, 14% Cabernet Franc, 3% Petit Verdot, 2% Malbec
Vintage Detail
El Niño. Cool and wet start with a warm finish to summer.
Brix
23.8 average
Production Level
64 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
28%
Maturation
10 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 17
WINE ANALYSIS
Alcohol
13.36
Residual Sugar
Nil
pH
3.64
Acidity
6.1 g/l
Deep crimson red. Complex aromatics of ripe plum, a touch of cassis, fresh rosemary and roasted meats. The palate is generous and approachable but also has a high level of sophistication with fine grained tannins enveloping a dense body of succulent black fruits.
Food Match
Rich red meat dishes
Recommended Cellaring
1 to 12 years from vintage
Vintage Detail
Warm and early, excellent
Brix
23.8 average
Production Level
49 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
18%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec-16
WINE ANALYSIS
Alcohol
13.9
Residual Sugar
Nil
pH
3.65
Acidity
5.7 g/l
Vibrant deep garnet colour. Inviting aromas of cassis, ripe plum, rosemary, and cedar meld together. A lovely richness of fruit warms the palate with youthful finely textured dusty tannins carrying the wine long to a classic dry finish.
Food Match
Rich red meat dishes
Recommended Cellaring
1 to 10 years from vintage
Vintage Detail
Warm and early, excellent
Brix
23.2 average
Production Level
62 hl/ha average
Hand Harvested
15%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
28%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec-15
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
Nil
pH
3.58
Acidity
6.1 g/l
Vibrant deep garnet colour. Enticing aromas of dark plums and cassis meld with those of nutmeg, tobacco and sandalwood in a classically composed nose. The palate is rich and yet quietly composed, with layers of flavour and tannin linked by fine acidity and the refined dusty tannins of the gravels. Finishes dry and long.
Food Match
Rich red meat dishes
Recommended Cellaring
1 to 10 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
23.7 average
Production Level
77 hl/ha average
Hand Harvested
15%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
15%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec-14
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
Nil
pH
3.55
Acidity
5.8 g/l
Vibrant deep colour with purple hues. Lifted aromatics of violets, boysenberry, sandalwood and a touch of cinnamon. A well-rounded elegant palate with fine grain tannins providing refreshing length to a soft red fruited core.
Food Match
Red meat dishes
Recommended Cellaring
1 to 7 years from vintage
Vintage Detail
Cool and wet, late ripening
Brix
21.5 average
Production Level
73 hl/ha average
Hand Harvested
85%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
32%
Maturation
16 months
Fining
Yes
Filtration
Yes
Bottled
Feb-14
WINE ANALYSIS
Alcohol
12.8
Residual Sugar
Nil
pH
3.5
Acidity
6 g/l
Vibrant deep colour with purple hues. Fresh aromatics of dark cherry, plum and dried herbs. The palate is lithe with balanced acidity and rich tannin providng a youthful backbone to the lovely sweet fruited core.
Food Match
Rich beef
Recommended Cellaring
1 to 8 years from vintage
Vintage Detail
Warm, LaNiña Summer
Brix
22.3 average
Production Level
72 hl/ha average
Hand Harvested
10%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
French oak barriques and open stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
19%
Maturation
13 months
Fining
Yes
Filtration
Yes
Bottled
Nov-12
WINE ANALYSIS
Alcohol
12.8
Residual Sugar
Dry
pH
3.64
Acidity
5.1 g/l
Dark colour. Bold aromatics of black fruits. Boysenberry, blackberry and plum dominate the subtle varietal aromatics of fresh mint and thyme with some cinnamon showing from its time in oak. The palate is fresh and lively. Lovely fine tannins surround a ripe core of sweet fruit with good acidity providing balance and length.
Food Match
Rich red meat dishes
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
Cold, wet start followed by dry but cooler conditions
Brix
23.4 average
Production Level
47 hl/ha average
Hand Harvested
15%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Innoculated
Barrel Type
French oak barriques
New Barrel %
28%
Maturation
13 months
Fining
Yes
Filtration
Yes
Bottled
Oct-11
WINE ANALYSIS
Alcohol
13.40
Residual Sugar
<2 g/l
pH
3.66
Acidity
5.4 g/l
Opaque core with garnet rim. Blackberry and briar notes combined with cedar and tobacco form a classic aromatic profile from these Bordeaux varieties. Layers of fine dusty tannin are supported by opulent dark fruits. The incredibly long finish continuously builds in intensity.
Food Match
Rich red meat dishes
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
Sunny and warm, outstanding
Brix
23.9 average
Production Level
40 hl/ha average
Hand Harvested
50%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Innoculated
Barrel Type
French oak barriques
New Barrel %
22%
Maturation
15 months
Fining
Yes
Filtration
Yes
Bottled
Sep-10
WINE ANALYSIS
Alcohol
13.90
Residual Sugar
<2 g/l
pH
3.78
Acidity
5.6 g/l
Very dark colour. Blackberry, cinnamon, sandalwood, and oyster shell like minerality mesh for an intense and complex aromatic profile. Layers of fine tannin lend tension to the opulent fruit flavours and provide the framework for the long and intense finish.
Food Match
Rich red meat dishes
Recommended Cellaring
Up to 7 years from vintage
Vintage Detail
Warm and dry, very good
Brix
23.8 average
Production Level
41 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Innoculated
Barrel Type
French oak barriques
New Barrel %
49%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Feb-10
WINE ANALYSIS
Alcohol
13.92
Residual Sugar
<2 g/l
pH
3.64
Acidity
5.7 g/l
Opaque core with a dark garnet coloured rim. A complex array of fruit; blackberry, blueberry and plum; dried herbs; such as thyme; and spice in the form of aniseed, with hints of earth and camphor. Equally as complex on the palate, yet meshed by savoury tannins and balanced acidity. Very long.
Food Match
Venison and lamb dishes
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
warm, very good
Brix
24.1 average
Production Level
64 hl/ha average
Hand Harvested
100%
Whole Bunch
Yes
Destemmed
No
Fermentation Vessel
French oak barriques
Fermentation
100% Spontaneous natural
Fermentation
Inoculated
Barrel Type
French Oak
New Barrel %
50%
Maturation
10 Months
Fining
Skim Milk
Filtration
Sterile
Bottled
Feb-05
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
Nil
pH
3.47
Acidity
6 g/l
Opaque colour with crimson hues. Ripe blackberry, sandalwood and camphor aromas abound. Dusty mineral notes combine with opulent black fruits on a palate that is thick with layers of taut, fine tannins, giving a firm structure for the rich, highly spiced fruit to flow into complex finish.
Food Match
Rich red meat and game dishes
Recommended Cellaring
Up to 15 years from vintage
Vintage Detail
Warm, very good
Brix
23.9 average
Production Level
54 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
Yes
Fermentation Vessel
Closed stainless steel
Fermentation
Innoculated
Barrel Type
French Oak
New Barrel %
51%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Dec-07
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.63
Acidity
5.8 g/l
Dense garnet colour with vivid purple hues. Dark plum and cassis fruits dominate the nose, supported by cedar, thyme and vanilla characters. Deep weighty fruit on the palate is supported by layers of ripe tannin, soft natural acids and a rich long finish. The structure is harmonious and long, the wine is complete; fragrant, ripe yet balanced.
Food Match
Beef
Recommended Cellaring
10 years from vintage
Vintage Detail
Classic red vintage in all aspects
Brix
24.2 average
Production
69 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Closed stainless steel
Fermentation
Inoculated
Barrel Type
French Oak
New Barrel %
55%
Maturation
19 months
Fining
Yes
Filtration
Yes
Bottled
Oct-06
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.72
Acidity
6 g/l
Opaque garnet core with youthful crimson hues. Aromas of ripe fruit plum and fruit cake characters neatly meshed with sandalwood and spicy cinnamon overtones. The overall aromatic impression is one of brooding complexity. Fine layers of mouth filling tannin provide the texture and structure to support ample fruit flesh. Natural acidity completes this seamless integration, resulting in wine with uncommon length and power.
Food Match
Red meats
Recommended Cellaring
7-10 years of vintage
Vintage Detail
cool, lo, yielding, classic
Brix
23.6-24.3 average
Production Level
60 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated with selected yeast
Barrel Type
French oak barriques
New Barrel %
60%
Maturation
16 months
Fining
Egg white
Filtration
Yes
Bottled
Nov-05
WINE ANALYSIS
Alcohol
13.9
Residual Sugar
Nil
pH
3.7
Acidity
6 g/l
Wine Club
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