Accolades and Awards:

2016 Vintage: 94 Points, Special Value Wine - James Halliday, Halliday Magazine
"From three blocks of 20+yo I10V1 and 76 clones, hand-picked, wild-fermented and matured in puncheons (15% new), 70% mlf. A complex wine, the bouquet opening the batting with a (deliberate) touch of struck match funk, the palate taking another direction as it justifies the mlf without losing freshness or length."

2014 Vintage: 93 Points - Campbell Mattinson, Australian Wine Companion
"Drinkability in spades. Complex but not in your face about it. Flavours of grapefruit, citrus, oatmeal and toast, with spicy nuances to cap things off. Varietal character here is quite exquisite though it's the overall succulence that keeps you coming back for more."

From the Winery

The earliness of vintage 2016 was largely climatic, but a bit lunar as well. The flowering of the vines occurred during a very warm, dry spell – perfect conditions for an even fruit set. Those conditions endured throughout Christmas and into January. We had just enough rainfall (in two big events) to squeak us through – but it was touch and go there for a while. The early Easter (the first full moon after the vernal equinox being late March) reminds us that nature takes its cues from the moon – and will not be argued with!

Carefully hand-picked and whole bunch pressed; 100% of the juice was barrel fermented, a portion of which was fermented naturally. During 10 months maturation in French oak (20% new), some barrels were regularly stirred to build texture and complexity.