A traditionally wet winter, mild spring and excellent fruit set provided a great start to the
2015 vintage after four vintages with below average yields. Spring was dry and led into
a very mild, dry summer with no disease, resulting in fruit with higher natural acidity, and
incredible flavour and colour concentration. A dry, warm and windy start to January,
however, resulted in one of the worst bushfires in the Adelaide Hills in living memory,
though well away from our Adelaide Hills vineyards. By the end of the first week, relief
came with 60-75mm of rain and a record-breaking coolest January in 11 years. With the
onset of veraison at the end of January, the rain was perfectly timed for the old dry-grown
vineyards, and the mild weather that followed from February through to April provided for a
fairytale vintage.

Fragrant and alluring aromas of white peach, pear and custard apple complemented by notes of vanilla and toasted almonds.

The soft, rich palate is focussed with flavours of ripe stone-fruits, tightly wound around well-balanced layers of texture and zesty acidity for a long, crisp finish.

Pale straw with pale gold hues.

BRAISED PORK WITH UDON NOODLES AND BLACK VINEGAR DRESSING |

***Braised Pork Ingredients***:

- 1tbsp white vinegar
- 1 bunch spring onion, washed
- 200g ginger, peeled and sliced into small pieces
- 300ml Shaoxing wine (Chinese cooking wine)
- 2 litres water
- 1.5kg pork belly

***Sauce Ingredients***:

- 1/4 cup peanut oil
- 4 tbsp garlic, finely chopped
- 1 bunch spring onion, finely sliced
- 4 tbsp Pun Chun Vinegar Sauce
- 5 tbsp Pun Chun Black Vinegar
- 3 tbsp chilli oil
- 6 tbsp light soy

***Salad Ingredients***:
- 2 tbsp peanut oil
- 300g pork mince
- 4 tbsp vinegar sauce
- 4 tbsp light soy
- 500g udon noodles
- 1 bunch Chinese spinach, stems discarded

***Method for the pork***:

- Place the white vinegar, spring onion, ginger, Shaoxing wine and water into a large pot and bring to boil, then simmer for 20 minutes.
- Add the pork belly and braise for 1.5-2 hours on low heat or until it is soft and tender.

***For the sauce***:

- Place a small saucepan on medium heat and add the peanut oil and garlic then cook, stirring continuously until golden brown.
- Off the heat, add the spring onion and stir continuously until it is slightly cooled down.
- Add the vinegar sauce, black vinegar, chilli and light soy in the pan, taste for balance and seasoning.

***For the salad***:

- Heat up a large heavy based pan on high until almost smoking hot.
- Add the peanut oil and heat for 30 seconds, then seal the pork mince until brown.
- Off the heat, add vinegar sauce and light soy, stir through.
- Blanch the noodles in boiling water for 2 minutes then place in a bowl with the spinach.
- Add the mince into the bowl and stir through the noodles and spinach. Divide equally onto 6 plates.
- Slice the pork and divide into 6 serves, placing on top of the noodles.
- Pour sauce over the pork and serve.

***Serves 6.***

Matured in 15% new and 85% seasoned French barriques for 9 months prior to blending and
bottling.

Most of our white varieties were in before Easter, moving on to the
Adelaide Hills red varieties soon after, and eventually winding down at the end of April as
the rain and cooler temperatures set in. The 2015 vintage has provided classic Adelaide Hills
expressions of riesling, chardonnay and pinot noir that show extraordinary flavour, purity of
fruit and acid balance with the potential for excellent ageing.