The 2024 season threw up a little bit of everything! It began with a lovely dry and relatively calm November leading to good flowering and fruitset for the vines. The dry start was quickly replaced by one of the wettest December and January periods we have seen with 282mm of rain falling over these two months. With the soils brimming with water, the vines green and with plenty of vegetative growth, we slipped into the driest February and March we have experienced, with a mere 10mm of rain falling. The large canopies coupled with the hot and somewhat late summer powered the beautiful bunches through to ripeness with harvest coming early and finishing fast—completed in a two and a half week period across the whole vineyard.

Vibrant in colour with intense purple hues, the aromatics are all red florals with notes of berry crumble and baking spices. The palate is layered with brooding red fruits, mulberry, black cherry and blood plum. Star anise, fennel and freshly crushed peppercorns add complexity to this luscious core. Tension and weighty fruit are followed by long chewy tannin which drives to a silky finish.

Hand picked from our steep north-facing F block where the rocky soil is perfect for growing Shiraz . Handpicked in the cool of the early morning, the fruit was transferred to the cool room overnight to maintain freshness and destemmed the following morning— with 15% left as whole bunches. Gentle extraction was employed for the duration of the ferment ensuring a wine with full flavour and silky tannins and after 20 days maceration the must was pressed to tank. The wine was racked to French oak barriques and puncheons (20% new) for 11 months before the blend was prepared and bottled without finings. Only 180 dozen produced.

Try with Dry aged grass-fed T– Bone cooked over coals, herb mustard, sauce bordelaise and wild mushrooms.