A later start to picking and a mild period of ripening finished with the last grapes being picked in mis-My. A wet 2016 winter gave us a good foundation for our predominately dry-grown vines on their own roots, and a cool, wet and frilly windy spring followed, with a sli9ghtlky higher spring rainfall than the Barossa Valley, which delayed flowering, though conditions during set meant that yields were at average level. A mills summer with regular rainfall events followed, which allowed the grapes rot reach full physiological maturity. The significant rainfall events largely missed our area and therefor we harvested the majority of our grapes unhealthy condition. As always, careful hand picking in the vineyard and sorting of grapes as they were processed made sure that quality was not compromised.

A striking bouquet of ripe plum, raspberry, blueberry and notes of blackberry intertwine with savoury notes of cracked black pepper, flowering herbs, fresh tarragon and bay leaf.

Dark plum, berry compote, rhubarb and raspberry flavours lead to a peppery mid-palate of vibrant red berry acidity and fine-grained tannins, finishing with lingering flavours of mulberry and black pepper.

Deep garnet with violet hues.

Viognier co-fermented with shiraz; Grenache and mature fermented separately. Matured in 10% new and 90% seasoned French hogsheads for 10 months prior to blending and bottling.