"Moderately dark ruby-red colour, a little lighter on the edge. This has a fragrant and elegant nose with moderately full and concentrated aroma of ripe blackberry fruit along with black plums, liquorice and spices. This showcases elegance and aromatics. Medium-full bodied, the palate possesses rich, luscious, elegantly proportioned flavours of blackberries, plums black pepper, liquorice and spices. The fruit is underlined by fine, dry tannins with some sweet oak. The acidity is balanced and integrated, and enlivens the juicy, lingering finish. This is a classical Barossa Shiraz with accessibility. 5-6 years. Barossa Valley floor fruit from 14 different sites, vines 15-35 y.o., fermented to 13.5% alc., the wine aged 13 months in 11% new American oak and 6% new French oak" Raymond Chan, Aug 2017

"The wine offers elegant opulence and wonderful style. Fragrant aromas of blackberry, raspberry, mocha and toasted nuts lead to a succulent palate that is beautifully weighted and rounded with excellent fruit intensity and silky texture. Lovely integration and balance, the wine is immediately appealing and offers fabulous drinking. At its best: now to 2022" Sam Kim, Wine Orbit, Nov 2016.

This wine shows all the hallmarks of Barossa Shiraz in a balanced and restrained package. The fruit aromatics are all about red plum, cherries and savoury herbs. This is a medium to full depth wine with balanced fruit concentration. The palate is full of savouriness, texture, black olives and has an evenness flowing from start to finish. This is about being soft and supple yet also rich and textural; an even line of tannins completes the wine. Cellar for 5 to 7 years. Pair with barbecued pork spare ribs with a dark sticky glaze.

As distinct as the region that created it, Patchwork is the point where all of the Barossa’s unique characteristics converge. History, craft, geography and climate come together to produce a Shiraz that perfectly articulates what this remarkable region truly represents.

A good winter and early spring rains throughout the Barossa filled the soil. A windy spring led to uneven fruit set. During late spring and summer conditions remained dry and warm. In mid February, the season changed and approximately 100 mm of rain fell in just over 24 hours, the following cool weather caused ripening to slow down and the rest of vintage progressed at an almost leisurely pace. A moderate cropping vintage has produced wines with intense flavours combined with some of the best tannin and natural acids we have seen. A combination of small and medium size static fermenters were used, with ‘wild’ yeasts present on the grape skins being allowed to initiate fermentation. Cultured winery yeasts were then added to complete the fermentation and parcels were then pressed and run to barrel with the result being a wine with excellent depth of colour, richness and complexity.