• French oak
• Blackberry & plum
• Dark chocolate & spice
• Mouth-fillling tannins

"Offering black/blueberry intensity together with spicy oak, cocoa, clove and olive characters, it’s concentrated and persistent on the palate with density and excellent depth, while remaining plush and opulent. Wonderfully rich and structured, making it hugely appealing. At its best: now to 2030" Sam Kim, Wine Orbit, Jun 2021

"Near opaque in colour, the intense aromas move through chocolate, damson plums, black fruits, licorice and cloves. Supple texture, fine length, good acidity and excellent balance. Some black cherry and mulberry notes emerge on the palate and the oak is impeccably integrated. Enjoyable now but will cellar well for a decade. Drink: 2022 - 2032" Ken Gargett, Wine Pilot

"Impressive colour in the glass, deep, dark and youthful. Sweet and fleshy aromas of plum, vanilla, panforte, graphite and creamy oak, quite primary. The flavours are dark and brooding, blood plum, dark cherry, there's some crunchy, tangy rhubarb like acidity as well as firm tannins, all working well with some nutty, aromatic oak. A touch of warmth from the alcohol, but the wine carries it pretty well. 2021 - 2036" Aaron Basher, Real Review, Aug 2021

"Blackberry, blueberry and blood plum fruit is subtly lifted by sensitive inclusion of a dash of Viognier. Finely structured tannins seamlessly unite fruit and French oak. It loses momentum on the finish, but lacks nothing in balance and integration" Halliday Wine Companion 2022

Deep red with vibrant purple hues. Aromas of rich dark fruit; blackberry, dark plum and blueberry with notes of dark chocolate, graphite and cedary spice. The palate is driven by layers of primary fruits; mulberry, blackberry and dark plum, with the exuberant fruit carrying all the way through the palate. Subtle French oak notes of cedar and spice add support and a complex lift to the palate. A wine with soft, ripe and mouth filling tannins with a long rich finish.

A dry winter and spring restricted vine vigour leading into vintage with small crops yielding intense flavours and aromas. Vintage went according to plan with warm to hot conditions with no rain meaning that conditions were perfect for picking the fruit at its optimum. The wines immediately showed a depth of colour and expressions of fruit that the Barossa Valley is synonymous with.

The Shiraz was harvested at night from our estate vineyard and the Viognier handpicked during the day from a Northern Barossa vineyard. It was then co-fermented in 6-tonne open-top fermenters for a period of 7 days. During this fermentation period, the wine was pumped over by hand twice daily to extract flavour and colour. Once fermentation was complete, the wine was pressed off into a combination of new (20%) and old (80%) French oak barrels and matured for 20 months. The wine has had minimal filtration and fining prior to bottling.

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