Hand picked from a 72 year old dry grown Blewitt Springs vineyard and a younger Clarendon vineyard. 35% whole bunch the remainder lightly destemmed to retain whole berries before a 4 day cold soak. Indigenous fermentation with hand plunging throughout the vinification. Elevage in 3 year old hogsheads and a large oak tank for 12 months.

Cool blue and red fruit lift with layers of spice to entice, supported by a gentle old-oak creaminess, which progresses to the palate exhibiting bright, nervy, and fleshy persistence filed down nicely by fine and savoury tannins.