Awards and Accolades

91 Points - Campbell Mattinson, Wine Front
"You’d have to be pretty happy with this. It’s riddled with spice and general savoury inputs but it backs up the fireworks with solid black cherried fruit, edging into liquorice. Tannin adds some kick to the finish; good flesh, good bones, good value."

90 Points - James Halliday, Australian Wine Companion
“Crushed, destemmed, 14 days on skins, matured for 18 months in French oak (53% new). Incredibly youthful crimson-purple hue; it is only light to medium-bodied, with fresh cherry and plum fruit and superfi ne tannins, but where did all that oak get to? Yes, there is some oak, but none of the 53% was introduced by staves or chips. So, $20? It’s all a mystery.”

From the Winery

The fruit was harvested cold at night, destemmed to static fermenters and allowed a cold soaking prior to ferment. Fermentation then proceeded at moderate temperatures for 8 days. During fermentation a combination of pumping over and plunging assists the extraction of tannin and flavour prior to post ferment maceration and careful pressing. The freshly fermented wine is racked and undergoes malo-lactic fermentation prior to 18 months maturation in mature French oak.