• French oak
• Dark cherry
• Chocolate & liquorice
• Lingering tannins

"A deep ruby. Aromas of seaweed, violet, blueberry and Chinese lacquer, all pointing toward something from a cooler zone. Some pepper-grind acidity concurs. Yet this is a legacy of exemplary reductive handling, imparting a tension and a pulpy freshness to the cherry-liqueur signature of the Vale. Extremely impressive at this tier" Halliday Wine Companion 2020 Mini Magazine

"Deep red/purple colour, bright and bold, the bouquet plummy and gerbal, rich and tannic, chewy and thickly-textured, with a decided grip and a very drying aftertaste. This is a very solidly-structured shiraz that needs hearty food, and, preferably, more time time in the cellar. There's a lot of wine for money here, but the tannin demands hearty protein-rich food" Huon Hooke, Real Review, Jul 2020

Deep purple with magenta hues. Dark cherry, rich chocolate and spice aromas predominate. Intense chocolate and liquorice characters fill the mouth whilst lingering tannins leave you longing for more.

The ‘Mediterranean’ influenced climate of McLaren Vale and ancient soils provide the ideal conditions to grow premium Shiraz. Grapes were sourced from a careful selection of low interventionist vineyards across the stunning McLaren Vale region. From Blewitt Springs and Seaview in the North through Willunga and on to Sellicks Hill in the South. This range of sites vary greatly in soil, aspect and age of vine to create a wine of complexity that reflects the true, rich character of McLaren Vale Shiraz.

Average Winter rainfall and a dry Spring checked initial vine growth and reduced disease pressure in the vineyard. Budburst and flowering occurred in line with the long term average in mid-September. Thankfully, stable dry conditions occurred at flowering resulting in excellent fruit set. The dry, stable conditions continued throughout Summer with rainfall being up to 80% lower than averages. January experienced 14 consecutive days over 30ºC but thankfully nothing over 40ºC. With access to both recycled and artesian water and were able to develop the vines carefully with controlled irrigation. February was generally cool and mild and grapes were harvested in pristine condition. Wines from this vintage are lively, aromatic and vibrant with delicious dark berry flavours and spice, finishing with resounding length and delicacy.

The Vintage House is the oldest part of the winery. Here the grapes were crushed into 70 year old open concrete vats where the fermentation is initiated by the indigenous “wild” yeasts found on the grape skins. Careful pump overs, punchdowns and short post fermentation maceration. The finished ferments were pressed separately using a restored wooden basket press and allowed to mature in new and aged French oak puncheons and hogsheads for 12-14 months before the final fun stage of assemblage and blending. The resultant wine is a synergistic sum of the various components and has been gently crafted without the use of any animal products.