Colour: Mid ruby with a garnet tinge. Nose: Layers of red fruits with the slightest hint of stems. An earthiness at the back. Blood orange, flowers, cranberry and cherry in equal measure, hints of cardamom, star anise and dried herbs. Palate: Striking, cooling dark fruits framed by fresh red fruits and spice. Deeply robed in fruit, nice finely grained tannins from both stems and extraction. Maybe even a little bit of oak tannin. Structurally quite bold but still light enough to roll across the palate. Acids nicely in check.

Vineyard: Hand picked fruit received early morning at the winery from a top site in Adelaide Hills. Winemaking: Whole berry de-stemmed, no acid adjustment was needed as stats were spot on (3.51 & 7.6). covered over night with dry ice cover as fruit was at 15 degrees, inoculated the following morning with RB2, 30% of the stalks were captured post destemmer & placed onto drying racks. Hosed down on the racks to clean off any sugar and then left to dry for 3 days, at which point the dried stalks were added back into the ferment. It was a nice steady clean ferment and was pressed after 8 days on skins. Settled in tank briefly and then put to oak with some heavy lees, where natural malolactic fermentation took place with the occasional battonage. Post malo the wine was sulphured and left on its lees for further maturation. The wine spent 9 months spent in a mix of new and old French oak. Vegan friendly.