Estate fruit was sourced from close-planted dry-grown vines on our west sloping block which cropped at two tonnes per acre. Fruit was handpicked, sorted and destemmed for fermentation in small open top stainless-steel vats with a mix of wild and cultured yeasts. Most ferments were whole berry, co-fermented with a small portion of Viognier (2%) as well as a small portion of ripe stalks reintroduced to certain vats. Selected vats underwent extended maceration (up to 30 days). After fermentation, the wine was basket-pressed and transferred by gravity to barrel for maturation in a mix of French oak barriques (30% new) and puncheons (1 year+) for 20 months. No fining or filtration.

Deep purple in colour with vibrant notes of black berry fruit, baking spice, violet florals and a hint of black olive. The palate is full-bodied wine with ripe dusty tannins balanced with a fresh line of acidity and layers of red and black fruit, that give way to a long spicy finish.

"Made from a single plot planted in Coldstream in 2003; co-fermented with 2% viognier. Matured in barriques (30% new) and older puncheons. Expressive and perfumed. Aromas of red and blue fruits, floral and with a little tapenade and incense. This is both elegant and concentrated on the palate, and the tannins are beautifully woven into the fruit. A class act that will continue to blossom over the next six to 10 years." - Philip Rich