Whole berry, individual batches were sent into stainless steel rotating fermentation vessels. 100% wild yeast was used to ferment all batches. Fruit was allowed to soak gently for a couple of days before fermentation began and was pressed, once fermentation was complete. Aeration during fermentation helped to promote a clean fruit perfume, soften tannins and bring life to the wine. The wine was matured in barriques for 12 months before being blended with a small amount of Cabernet Sauvignon, Pinot Noir, and a tiny touch of Merlot, all adding to the vibrance of the perfume.

2020 was a stunning vintage that will define ‘rare and fine’ with low yields and fantastic quality. Spring development was early, followed by a warm start to summer which continued into fine, sunny and dry conditions throughout the season. Combined with low yields, this brought an early start to harvest. No early bird pressure with timely Marri Blossom and no disease pressure were ideal. The birds arrived after a rainfall event late February and we netted the reds, the conditions also cooled slightly extending the season for ideal tannin ripening and fruit flavour preservation.

89% Shiraz, 6% Cabernet Sauvignon, 4% Pinot Noir, 1% Merlot