The season started with consistent spring rainfall that built a solid foundation with strong, healthy canopies and bountiful bunch numbers. Mild conditions continued through to summer with few days reaching over 25C. The start of Autumn provided glorious sunshine days and cool oceanic evenings hailing the start of veraison. The vacant heat returned shortly thereafter to kickstart what would be a long and late vintage. The fruit was in absolutely no rush to be picked and showed its relaxed appreciation through integrated and balanced phenolic profiles.

Fruit sourced from Butcher’s Hill, Cooinda Vale and select vineyards from the Coal River Valley.

A blend of Cooinda Vale and Butcher’s Hill with the addition of some smaller parcels of selected growers within the Coal River Valley. Wild fermentation (5% whole bunch) over 14 days then 7-day post ferment maceration. Fermentation took place in 2.5-tonne open ferment stainless steel with pumping over once per day. Matured for 11 months in French oak (10% New). A mixture of (90%) puncheons (500L) with a small portion matured in (10%) barriques (225L).