"It is beautifully fragrant on the nose showing rockmelon, nougat, mandarin, vanilla and oatmeal characters. The palate is succulent and elegantly weighted, delivering bright fruit flavours together with creamy mouthfeel and well-pitched acidity. Immediately appealing and delightfully drinking. At its best: now to 2021" Sam Kim, Wine Orbit, Feb 2019

This is a richly scented wine showing grapefruit, peach and green nectarine fruit flavours supported by subtle almond nut and white florals. The palate is mouth-filling with the breadth of fruitflavour on offer. Nectarine, pear, grapefruit, giner and nuts flow long through the palate. Such a flavoursome wine that feels so light and fresh in the mouth makes this a terrific partner with many cuisines.

Sourced exclusively from the fourth generation vignerons, the Grigoriou family who are based in the heat of the dry grown vineyards of the Monash Valley. Here the vines are stronger, healthier and simply put, produce exceptional fruit year in and year out. 2018 began well with sold winter rains replenishing the soil from the year prior. The vines had very good vigour througout spring but with the drying of summer it was kept in check. A couple of light rain events in the new year and cool weather kept ripening at moderatepace before beautiful warm days and sunshinetoward the end of Summer finished ripening off perfectly. This should be considered a very good year for most growers.

These well-established vineyards, up to 30 years of age, are planted in some of Australia's most fertile soils. At just under two hours from the famed Barossa, the area is rich in nutrients, has mostly dry climate and receives most of rainfall through Autumn, which is perfect timing. The vineyards have good vigour, so vines are regulated with drip irrigation and planted widely to allow for growth also allowing the air flow to reduce disease pressure and help sustain organic practices.

The fruit for this wine was harvested during the night to ensure the freshness of the fruit is maintained.A short fermentation period solely in stainless steel ensures clean, crips flavours and minimal oxygen contact. The wine spends 6 months on extended yeast lees contact with a portion of the blend also spending time in older oak for softness.