• French oak
• Wild cherry
• Cracked pepper
• Smoky finish

"Offering stunning fruit purity with stylish complexity, the wine shows Black Doris plum, blueberry, violet, thyme and cedar notes on the nose, followed by a concentrated palate displaying excellent weight and silky flow. Wonderfully framed by fine polished tannins, finishing gorgeously long and satisfying" Sam Kim, Wine Orbit, Mar 2023

"There’s a youthful intensity and power to the bouquet with a concentration of dark blackberry and roasted plum, both laced with a toasted wood, savoury dried herb and black spice quality. Dry on the palate with a core of dark red berry fruits reflecting flavours the bouquet suggested. Firm tannins and a back bone of acidity set a decent foundation enhancing spice and mineral qualities. A lovely wine that will continue to age over the next 2-3 years, a decent complexity and length. Well made and ready to drink from late 2023 through 2030+" Cameron Douglas Master Sommelier, Apr 2023

"Dense, flavoursome syrah from a favourable vintage. Intense backcurrant, cassis, black pepper, dark chocolate and a suggestion of fresh herbs. Accessible now and with obvious cellaring potential" Bob Campbell, Master of Wine, Real Review, Apr 2023

A heady perfume of wild cherry, dense dark berry fruits, fine cocoa powder, tobacco leaf and cracked pepper. A silken mouth feel of black cherry, red stone fruit, rosemary and all spice. A smoky long finish with fine grippy tannins makes for a seriously impressive wine.

An excellent growing season, very dry and warm through spring and early summer which led to low yields and early phenology. Some rain in mid-February pushed ripening back to near normal.

Sourced from our 2007 planted MS clone Syrah, and our 2015 planted 470 clone, both on north facing slopes. Cane and spur pruning techniques are used on selected parts of each block to ensure a balanced crop level. Morning side leaf removal to increase air flow whilst retaining some dappled shading on bunches.

Hand-picked, fermented in small open top fermenters. Approximately 25% was fermented as whole clusters with foot-stomping. 12 months in French oak barriques, twothirds new, before blending to seasoned large format for 6 months further ageing. Coopers: Berger, François Frères, Demptos.