• French oak
• Blackcurrent
• Olive & chocolate
• Soft tannins

"This is fabulously fruited and inviting on the nose showing blackcurrant and vanillin oak characters with nuances of olive and clove. It's wonderfully weighted on the palate, offering excellent fruit intensity together with beautifully layered mouthfeel, finishing persistent and delectable. At its best: now to 2026" Sam Kim, Wine Orbit, May 2020

A vibrant nose of red fruit and black fruits create a heady perfume complemented by notes of cedary oak. The palate is medium bodied with blackcurrent, olive and chocolate flavours matched by subtle nuances of tobacco. The wine is generous in the mid palate before soft tannins and bright acidity carry it to a lingering finish.

Bumblebee encapsulates all that a healthy partnership with the environment can be - harmony with nature through organic, sustainable and vegan friendly practices that allow all to flourish - the vines, the plants and the animals. The Bumblebee wines have been created by Con-Greg Grigoriou and Corey Ryan to be classically and varietally expressive styles that are approachable and well balanced.

2020 had its challenges with a dry start and only a small portion of rain and with much of the country suffering drought conditions. The warm dry spell continued in December with some extreme hot temperature days recorded. It was a late ripening year and the yields were down but despite the challenges it will be another excellent vintage across South Australia.

The moderate, dry climate with very low rainfall during autumn and fertile soils is perfect suited to Organic Viticulture. The well etablished vines (up to thirty years of age) are planted widely apart for airflow to minimise disease pressure and minimal drip irrigation ensures low yielding fruit with rich flavours and varietal expressiveness.

Full de-stemmed before fermentation in a mix of open and closed tanks. The wine was primarily vinified without the influence of oak for maximum fruit expression before blending with a component aged in three and four year old French oak.

Food Pairing: Pair with lamb shanks and mash.