The 2014 vintage began with the winery coming alive to the fragrant aromas of fermentation. But what a year we had! This year, the moon cycles put Easter quite late in the season,
so the expectation of a late harvest prevailed...until South Australia experienced its record number of heat days over 40C in January, culminating in the worst bushfire in Eden Valley in living memory. This taste of hell ended in the wettest February in 44 years - all in 48 hours, when we received between 115 and 150mm of rain. Fortunately, Eden Valley and the Adelaide Hills were still in veraison, which allowed the quenching rain to rebalance the fruit, particularly in the older dry-grown vineyards. The yields appeared depressingly minuscule, due to a severe black frost in spring and cold windy weather during flowering in early December. Early picks of semillon and shiraz after the heat wave were in response to vine stress. The change to mild autumnal weather in late February after the rains allowed for a focus on other early vintage varieties, riesling in Eden Valley and pinot noir at Lenswood. Mild weather with cold dewy mornings and windy days prevailed. Disease pressure increased as March became colder and wetter, which seemed to change to a winter pattern after the equinox.

Intense and lifted aromas of blueberry coulis and spiced Satsuma plums surrounding hints of briary blackberry, bay leaf, anise, black pepper and Dutch licorice.

Pure and lush, the richly fruited palate shows layers of complex black and blue fruits, intense plums and black pepper that intertwine with mocha, chicory and cedar flavours; balance beautifully with natural acidity and silky tannins for a long, fine finish.

Deep crimson with purple hues.

LOIN LAMB CHOPS, BABY LENTILS & ROASTED CAPSICUM |

***Ingredients***:

- 8 mid loin lamb chops
- 1 tbsp chopped rosemary
- 1 tsp chopped garlic
- 2 large red capsicums
- 80ml extra virgin olive oil
- 30ml balsamic vinegar
- 30g green lentils
- 2 tbsp diced onion
- 1 tbsp olive oil
- 1 cup chicken stock
- 2 tbsp chopped parsley
- sea salt
- black pepper

***Method***:

1. Marinate the lamb chops with rosemary and garlic.
2. Cut the capsicums lengthwise into quarters, rub with olive oil and roast until slightly charred. Dress with balsamic.
3. Cover the lentils with cold water and boil for 5 minutes. Allow to stand for 10 minutes, then strain.
4. Grill the lamb chops.
5. To finish the lentils, sauté the onion in 1 tbsp olive oil, add the lentils, capsicum and chicken stock. When hot, stir in the parsley and season with sea salt and cracked black pepper.

***Serves 4.***

Matured in 27% new and 73% seasoned French hogsheads for 18 months prior to blending and bottling.

It was indeed a late vintage and also resulted in one of our longest vintages. The picking of Eden Valley cabernet and Lenswood merlot brought the season to a close at the beginning of May, where skilled vineyard teams played a critical role by hand selecting and picking the best quality fruit during the onset of rain and cold wintery weather. In summary, a challenging season with good quality but very low yields.