2018
PRE-VINTAGE
RAINFALL: Late winter rainfall | Consistent spring rainfall
TEMPERATURE: Warm spring to early summer
UPSHOT: Healthy leaf canopies | Hot summer protection | Slow development
VINTAGE
RAINFALL: Dry summer and autumn
TEMPERATURE: Hot January and February | Mild autumn
UPSHOT: Delayed and extended harvest | Vibrant colours and powerful fruit | Wines of power and elegance.
2020
PRE-VINTAGE
RAINFALL: Average Winter rainfall | Dry conditions from spring through to summer
TEMPERATURE: High winds at flowering | Hot late spring and early summer leading to average summer temperatures
UPSHOT: Inconsistent flowering and fruit set | Low crops
VINTAGE
RAINFALL: Early February rain event | Dry otherwise
TEMPERATURE: Warm days and cool nights
UPSHOT: Consistent ripening conditions | Perfect extended flavour development | High natural acid | Intense flavours and vibrancy of fruit
2021
PRE-VINTAGE
RAINFALL: Winter (average) | Spring (above average).
TEMPERATURE: Warm Spring and early Summer | No extreme heat.
UPSHOT: Consistent flowering and fruit set | Healthy canopy.
VINTAGE
RAINFALL: Summer (below average) | Autumn (light).
TEMPERATURE: Days (cool - below average) | Nights (cool).
UPSHOT: Mild, even consistent ripening conditions | Gradual & dense flavour accumulation | High natural acid.
2022
PRE-VINTAGE
RAINFALL: Winter (average) | Spring (above average).
TEMPERATURE: Warm Spring and early Summer | No extreme heat.
UPSHOT: Consistent flowering and fruit set | Healthy canopy.
VINTAGE
RAINFALL: Summer (below average) | Autumn (light).
TEMPERATURE: Days (cool - below average) | Nights (cool).
UPSHOT: Mild, even consistent ripening conditions | Gradual & dense flavour accumulation | High natural acid.
BLOCK: Shallow red clay loam overlying shattered limestone | North-south oriented rows | Elevated eastern aspect | Long even sunlight
UPSHOT: Rich ripe fruit | Supple tannins | Intense aromatic and flavour profile
2018
FERMENTATION: De-stemmed | Left on skins for 8-12 days | Slow ferment at 18-22°C | Open pump-overs and hand plunging | Basket pressed
OAK: French – 60% new, 40% 2nd use | Natural malolactic fermentation | 22 months maturation
TECH ANALYSIS: Alcohol – 15.0% | pH – 3.57 | Acid – 7.0g/L | RS – <1.0g/L
2020
FERMENTATION: De-stemmed | Left on skins for 8-12 days | Open pump-overs and hand plunging | Basket pressed
OAK: French – 60% new, 40% 2nd use | Natural malolactic fermentation | 22 months maturation
TECH ANALYSIS: Alcohol – 15.0% | pH – 3.60 | Acid – 6.7g/L | RS – <1.0g/L
2021
FERMENTATION: De-stemmed & Basket-pressed | Left on skins for 8-12 days | Open pump-overs and hand plunging | French oak (60% new, 40% seasoned) | Natural malolactic fermentation | 22 months maturation.
TECH ANALYSIS: Alcohol 15.0% | pH: 3.50 | Acid: 6.5g/L | RS <1.0g/L
2022
FERMENTATION: De-stemmed | 10-12 days on skins | Open pump-overs | Basket pressed | French oak (60% new, 40% seasoned) | Natural malolactic fermentation | 22 months maturation.
TECH ANALYSIS: Alcohol 15.2% | pH: 3.50 | Acid: 6.5g/L | RS <1.0g/L
2018
PROFILE: Forest berries | Spiced plum | Dark chocolate | Liquorice | Cardamom
TEXTURE: Fine grained tannins | Exceptional palate length | Powerful | Robust | Great oak integration
2020
PROFILE: Blackberry | Dark fruits | Macadamia | Dark chocolate
TEXTURE: Soft and round tannin structure | Rich | Expressive yet restrained
2021
PROFILE: Forest berries, mulberry, blackberry, black raspberry | Bramble | Cedar | Wild fennel.
TEXTURE: Softness & fullness on the palate | Seamless oak integration | Fine-grained tannin structure.
2022
PROFILE: Black raspberry | Cedar | Blackberry | Vanilla bean.
TEXTURE: Grippy tannin | Well-structured | Integrated oak.
