"You certainly get your money's worth here. Brightly coloured, it has a pleasantly spicy bouquet leading to a light to medium-bodied palate of red and black fruits, a little more spice, a flirt with French oak, and fine tannins to close." James Halliday, Wine Companion 2017

"For a red of this quality, grown in the premium NSW regions of Hilltops and Gundagai. Packaged in a bottle that looks good on the table. This shiraz is the flag bearer of this newly-released range, I’d suggest. It sits in the sweet spot. A core of ripe fruit, the lightest influence of oak, a suppleness to the mouthfeel and as it exits the mouth, a wink at savouriness. It’s about fruit and herbs and effortless drinking – but with its sense of structural integrity intact. Drink now, drink well." Campbell Mattinson, The Wine Front

Dark purple with purple hue. Intense lifted fruit forward aromatics of blackberry and plum mixed with dark spices. Succulent and juicy with plentiful spicy red and dark berry fruit. With soft plush tannins and well handled oak lead to a long lingering finish.

Dry conditions throughout NSW allowed for a disease free growing season along with steady ripening allowing Shiraz to reach full maturity and flavour development. The dry growing season caused significant stress on the vines causing lower than average yields, however with the reduced yields came dramatic increases in flavour intensity. Resulting Shiraz wines from this vintage show very strong varietal characteristics with excellent fruit flavour and intensity. A vintage to savour from these regions.

The fruit was harvested from two premium vineyards in Hilltops and Gundagai, winemaking was kept consistent from both regions. Shiraz parcels were fermented separately in open top fermenters and gently pumped over four times daily for a period of six days to maximise colour extraction while maintaining a soft tannin profile. Once fermentation was complete the must was then pressed off skins and the wine racked into a mixture of old French oak and allowed to mature for a period of ten months. Selected parcels of Hilltops and Gundagai Shiraz were then pumped out of oak and blended, a light finning was performed to remove any harsh phenolics prior to bottling.