The 2018/19 season was dry, with autumn, winter, spring and summer rainfall all below average. The dry soils and
cooler than average spring nights resulted in 2 significant frost events in the Barossa that impacted pockets of our
vineyard, reducing yields. January was quite warm, but thankfully gave way in February to milder, more favourable
ripening conditions. The washup was lean yields, abundant flavour. Handpicked 14th Mar.
Small batch open fermentation with 20% whole bunches. 10-12 days on skins with hand plunging. Basket pressed to
seasoned French oak. Malolactic fermentation in barrel and 10 months barrel maturation.
Bright red fruit and violet florals on the nose, with savoury, earthy notes adding another layer. Vibrant fruit, clove spice and an even web of fine grain tannin on the palate. The savoury, gamey, smoky elements build in the glass, with
bright fruit and fresh acid the perfect balancing partner.