The cooler vintage leads to a beautiful floral lift of violets, along with bright berry aromas


Medium-bodied, with red fruits, plum, & liquorice flavours. Spice, sage & meaty umami notes meld effortlessly with the silky fine tannins. Concentrated & powerful, yet elegant & supremely balanced

Growing Conditions

The season started with a long, wet winter. The cool conditions saw the latest start to vintage for 11 years, but a plentiful & glorious crop. Rain at the end of March necessitated dropping bunches to remove diseased clusters, & to allow the remaining fruit to achieve both flavour & sugar ripeness, & to recover to their full intensity


100% Estate grown fruit taken from our dry-grown Wilyabrup Shiraz planted in 1973, which is sustainably farmed following organic principles. Hand-picked in three small batches


The was was not fined prior to bottling which took place on 2nd November 2018


The fruit underwent a cold soak for four days & was then put in a mix of hand-plunged one tonne open fermenters & pumped-over closed fermenters. Time on skins varied from 16, 21 & 99 days. This extended maceration, combined with aging on fine lees & stirring, has helped build texture & length.


18 months maturation followed in French hogsheads of which 33% were new. MLF took place in barrel


Deep red with a purple tint

Food Pairing

Beef Daube