"90pts... Finish is solid too. Nicely done. Good drink here" Winefront, May 2017

Dark cherry and red berries, sage and toast, vanilla perfume. Medium to full bodied, plum and well-rounded, with powdery soft tannin, balanced acidity, some savoury tarry flavour, but pretty much fresh and friendly. Finish is solid too. Nicely done. Good drink here. Gary Walsh, Wine Front, May 2017

"Full, very dark and deep, impenetrable black-red colour with purple hues, youthful in expression. The nose is softly full, initially a little restrained, but unfolding to show deep aromas of blackberry fruit with hints of dark raspberries, black plums and liquorice, and a suggestion of eucalyptus, unveiling black pepper, spices and minerals. Full-bodied, the palate has rich and intense flavours blackberries intermingling with boysenberry notes, liquorice and black pepper, and spicy plums. The fruit sweetness is supported by plenty of tannin extraction and grip. The textures are grainy and reasonably fine-grained, and the acidity is balanced, lending the palate good energy. The flavours carry to a long and sustained finish of blackberries, liquorice and spice. This is a rich, up-front, deeply flavoured, ripe Shiraz with blackberry, plum, liquorice and spice flavours on a grainy-textured palate with grip and drive. Serve with roasted game meat dishes and casseroles over the next 5-6 yeas. Fruit from the ‘St Kitts’, ‘Milton Park’ and ‘Kabininge’ vineyards, fermented to 14.5% alc., the wine aged up to 12 months in 5% new French oak.." Raymond Chan, Nov 2017

Deep purple red. Aromas of ripe plums, cherries and earth with subtle notes of vanilla and cloves. The aromas follow through onto the palate with a fruit focus, subtle oak notes and soft, rounded tannins. The wine walks the line between medium and full bodied with a plush mouthfeel.

A warm dry spring led to into similarly dry conditions in December and January.  The warm weather brought harvest on in the first week of February.  A couple of good rain events led to milder conditions and a long even ripening period and excellent flavour development.  The wine from 2016 show typical Barossa warmth and generosity and should age well.

The grapes are crushed and de - stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour,  tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22 - 25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.