The beginning of the Adelaide Hills season for the 2012 vintage saw cold winter conditions with below average rainfall. Rainfall was also below average in spring with mild conditions and an early budburst. Flowering and fruit set were affected by persistent morning fogs and drizzly weather, which led to a reduction in crop and smaller bunches. Summer was mild with average temperatures influenced by moderating southerlies off the ocean in January and only two heat events, at New Year and at the end of February. The coldest periods were the second week of January and the second week of February. This provided for slow ripening, which encouraged intense fruit flavours, high natural acidity and good balance. Rainfall leading up to vintage was above average, with the heaviest rainfall events in late January and late February.

Lifted, complex aromas of black cherries, wild forest berries, clove and cinnamon spice, with briary notes and underlying hints of tomato stem and kirsch.

The palate is elegant, with rich, concentrated black cherry and wild berry fruit flavours that lead to a fleshy, textural mid-palate with layers of savoury minerality, tightly wound acidity, creamy fine-grained tannins and beautiful length.

Garnet/crimson in colour with ruby hues.

CONFIT OF DUCK MARYLAND WITH ROASTED WINTER VEGETABLES, DUKKAH AND SEEDED MUSTARD AND HONEY DRESSING |

***For the duck***:

- 4 duck marylands
- ¼ cup salt
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground star anise
- 4 strands dried mandarin peel
- 2 ltrs vegetable oil
- 1 clove garlic
- 1 bay leaf
- 1 tsp black peppercorns
- 8 large shallots

***For the vegetables***:

- 1 bunch baby beetroots
- 1 butternut pumpkin
- ¼ cup dukkdah
- 200g Danish fetta

***For the dressing***:

- 1 tsp seeded mustard
- 1 tsp honey
- 1 cup olive oil
- ¼ cup red wine vinegar
- sea salt
- ground black pepper

***Method for the Duck***:

1. First, cure the duck legs. Make a simple spice mix with the sugar, salt, cinnamon, star anise and dried mandarin peel.
2. Rub the duck legs with the spice mix, making sure the legs are well covered with the cure.
3. Place on a wire rack with a tray underneath to catch the liquid that will drain off the meat. 4. Leave in the refrigerator, uncovered, for at least 24 hours.
5. The next day, wash off the salt and pat dry with paper towel. Turn the oven on to 120°C.
6. Place an oven-proof pot on low heat and add vegetable, garlic, bay leaf and black peppercorns. Heat the oil ONLY up to up 110°C using a thermometer. Too hot and it will start to fry the duck. Add the duck and the whole shallots.
7. Place the whole pot in the oven for at least 1 hour or until the meat starts to fall off the bone, then allow to cool in the oil.

***For the dressing***:

1. Whisk together the mustard, honey, red wine vinegar and olive oil in bowl. Season with salt and pepper to taste.

***For the vegetables***:


1. Turn the oven on to 180°C.
2. Take the leaves off the beetroots. Cut the butternut pumpkin in half length ways, then cut into 2cm thick wedges.
3. Toss the vegetables in olive oil, salt and pepper, coating well.
4. Drain the duck legs and shallots from the oil really well. Place all ingredients on a roasting rack and roast together (duck and veggies) for about 25 minutes or until the vegetables are soft.
5. Arrange the vegetables on a plate and sprinkle fetta on top, followed by the dukkah, then the duck legs.

***Serves 4.***

Matured on lees in 15% new and 85% seasoned French barriques for 15 months prior to blending and bottling.

Temperatures were average going into an early harvest at the beginning of March, warming into an Indian summer in April. This allowed for a long window of picking, finishing on April 20.