lifted aromas of traditional blackcurrant, nutmeg, earthy mushroom, cedar wood and tobacco box.


A rich mid palate and juicy red berry acidity, combine to create an elegant medium bodied wine, finishing with fine silky tannins.

Growing Conditions

Margaret River had an excellent vintage for both red and whites with little disease pressure. Winter/spring rainfall in the Margaret River was less than average, the biggest downpour of around 250mm in June. A significant weather event in late October/early November brought 100km winds and hail, which affected flowering, followed by more wild weather in early December, cumulatively resulting in significant crop losses (up to 40% down). January and February were hot and dry, then, March saw cooler conditions, which allows the tannins to ripen in sync with the fruit character. The Marri blossom was abundant therefore bird damage was minimal although we did net the reds.


April 3rd.


The grapes were destemmed and placed in two open fermenters. Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand for 10 days then left on skins for a further 5 days. The wine was then drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of 50% new and 50% one and two year old French barriques, then left to mature for 12 months. Blended and bottled in August 2014.


Deep crimson.