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

Lifted and fragrant aromas of briary blackberry, red currant, Satsuma plum, with floral notes of violets, cassis, lavender, supported by crushed thyme and black pepper.

The palate is textural and layered with red currant, mulberry and blackberry revealing hints of bay leaf and anise, balanced by focussed acidity, depth and structure from cedary oak and elegant, fine-grained tannins.

Deep crimson with violet hues.

Barbecued Hanger Steak, Sweetcorn and chimichurri

Matured in 85% French (95% new) and 15% American (5% new) hogsheads for 18 months prior to blending and bottling