The nose is very lifted showing cherry cola, salted caramel, straw- berries and cream with nuisances of peppered aniseed.


The palate is medium weight with a silkiness that makes this wine incredibly approachable for such a young wine. The flavours continue from the bouquet to the palate with cherry jubes and raspberry the main flavours which is dominated by soft fine supporting tannins which in turn provides an intensely long and refreshingly delicious wine.

Growing Conditions

After a significantly wet winter with rainfall 30% above average, temperatures gradually crept up above the long-term ranges while rainfall fell well below norms as spring commenced. The resultant warmer and drier soils provided ideal conditions for early root activity and thereby optimal access to soil nutrients. As varieties commenced their growth, we saw development of healthy, well-balanced canopies across the region.

Regular heat-waves through the months of October, November and December saw maximum daytime temperatures regularly in the mid 30's. These periods of high temperatures caused further acceleration in grape growth and development. A strong low-pressure system combined with a deep through across the state saw the region experience strong and cold winds, with isolated hail events which negatively affected flowering and berry set. A weak, cold front brought approximately 35mm of rain in late February to early March and daytime temperatures moderated from mid-March which was beneficial in slowing the ripening process down and allowing for the ripening of tannins and great flavor development. The small amount of rain was also considered a positive by those who own dry-grown vineyards or had little or no water available at this time for irrigation.

The growing season overall offered ideal conditions for a wide range of varieties, from early ripening whites to late ripening reds. The ideal weather and lower yields gave sufficient time for fruit to reach its best without the pressure of disease or the threat of poor conditions.


Near perfect conditions for the red varieties with slightly warmer than average temperatures that evolved into the perfect growing season, lower than average crops lead to wonderful balanced wines and great phenolic ripeness.


Handpicked and refrigerated for 24 hours then destemmed to open fermenters, cold soaked on skins for 7 days. Once natural fermentation had begun the must was overseeded with a specific Rhone Valley selected yeast and plunged and pumped over with injected oxygen three time daily until sugar dry. The wine was left on skins for another 10 days, pressed and gravity feed to barrels which were 15% new French oak 85% used.


The colour is bright red garnet.

Food Pairing

Asian slow braised beef