Hand-picked followed by a 5 day cold soak in 2t and 5t stainless steel open fermenters. 20% whole bunches with indigenous primary and malolactic fermentation, left on skins for 4 days post ferment. After fermentation the parcels were lightly pressed and racked to a variety of French oak
barrels (20% new) where the wine was matured for 10 months. Minimally filtered and fined.


Notes of fresh raspberries, cardamom and spice. Generous in length with a harmonious, savoury palate of mulberry, dark chocolate and nutmeg.


Decanter – 90 points
James Halliday – 90 points
James Suckling – 92 points