The La Niña pattern weakened during the lead-up to the 2012 vintage, resulting in below average winter and spring rainfall. July was the driest since the serious drought of 2003. Spring was mild with few frost events; however, flowering and fruit set were affected by wet drizzly weather in mid to late November, leading to only average yields. Summer was also surprisingly mild with below average temperatures from southerlies off the ocean in January and only two short heat events, at New Year and at the end of February. This provided for slow ripening which allowed for intense fruit flavours, high colour figures, high acidity and mature tannins. Rainfall leading up to vintage was above average, with the heaviest rainfall events in late January and late February, which tied in well with the natural physiology of the dry-grown vines; ie, keeping leaves active at veraison and ripening.

Concentrated and complex aromas of cassis, black and red currants, blackberry leaf and violets with underlying savoury nuances of crushed dried herbs, cigar box, beef stock and anise spice, all supported by dark cedary French oak.

A flood of rich blackberry and bright red currants greet the palate, which is precisely defined by purity of acidity, an elegant structure and layers of long, silky fine-grained tannins that provide great persistence.

Deep crimson with crimson red hues.

ROASTED LAMB LOIN WITH ROASTED JERUSALEM ARTICHOKES |

***Ingredients***:

- 1kg rolled lamb loin – ask your butcher to roll in advance
- sea salt
- cracked black pepper
- 500g Jerusalem artichokes, washed and halved
- 2 garlic cloves, finely chopped
- ½ bunch parsley, finely chopped
- 1 lemon, tested
- 200g butter
- 1 brown onion, peeled and finely sliced
- 2 cups green peas
- ½ bunch mint

***For the lamb***:

1. Pre-heat the oven to 180°C.
2. Heat up a large frying pan on high heat for about 2 minutes.
3. Season the lamb loin evenly with sea salt and black pepper.
4. Seal the lamb loin until evenly rendered, so that the fat is broken down a little and turns slightly golden brown with a crisp outer layer.
5. Place on a roasting tray and roast for 25 minutes, or if you have a meat thermometer until it has a core temperature of 54°C.
6. If you don’t have a thermometer, squeeze the sides and if it is firm with a slight give then it is done, allow to rest for at least 5 minutes prior to carving.

***For the Jerusalem artichokes***:

1. Place the artichokes on a roasting tray and toss through half the butter.
2. Roast, turning them every 5 minutes, for 20 minutes until golden brown and soft.
3. Place the cooked artichokes in bowl and toss through the chopped garlic, parsley and lemon until evenly coated. Season with sea salt and pepper.

***For the Peas***:

1. Heat up the pan that was used for the lamb on a medium-high heat for 1 minute.
2. Add the remaining butter and melt.
3. Add the onions and cook until soft and translucent but no colour, for about 10 minutes.
4. Season with sea salt and pepper to taste.
5. Take off the heat, toss through the peas and add the mint

***To serve***:

1. Place the artichokes on the side of the serving dish.
2. Slice the lamb into 2cm thick slices and fan it out on the dish.
3. Spoon the pea mix on top of the lamb and garnish with a few sprigs of mint.

***Serves 4.***

Matured in 38% new and 62% seasoned French oak hogsheads for 18 months prior to blending and bottling.

Temperatures were mild during harvest through March, warming to an Indian summer in April, allowing for a long window of picking and amazing maturities with the red varieties. Cabernet was a standout variety showing great purity and spice, colour, intensity and strikingly mature tannins. Yields were average with exceptional overall quality.