Dark cherry red in the glass with a nose of sweet berries and savoury spice. Mulberries and blueberries up front evolve into mocha and star anise. The palate is concentrated and complex. All of the above flavours dance with cherries, cinnamon, marzipan and even a savoury meaty note. Velvety soft and supple, like the perfect winter coat, the fruit and oak tannins give this wine a beautiful and complex structure. The finish is rich and lingers with dark berries and mocha accents.

The mild spring conditions merged into a warm and dry start to summer, with the vines on track slightly earlier than normal. These conditions were interrupted in mid-January 16, with 70mm of rain falling in the vineyard due to a tropical rain event. With this moisture came the challenge of increased fungal pressure on the fruit – 2 weeks out from the white harvest which lead to a very stressed Viticulturalist and Winemaker. However, for the reds, it gave them a much-appreciated drink in the lead up to harvest in late March – early April. Despite these challenges, all fruit harvested were of exceptional quality, showing intense varietal characters.

Hand-picked in late March 2016, the Shiraz grapes were de-stemmed and crushed before being inoculated with selected yeast strains and fermented in open fermenters. The must was mixed, by pumping over, twice daily during fermentation to keep the skins and juice in constant contact. Based on taste, the fermenting must was pressed once the perfect balance of colour, flavour and tannin extraction was reached. After the completion of primary fermentation, the wine was inoculated for Malolactic Fermentation (MLF), before being transferred to 100% French oak, of which 30% were new barrels. The wine then spent 15 months maturing in the barrels prior to blending and bottling. A wine that will age gracefully for at least another 10 years from vintage date, more if stored in ideal conditions.