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.

Fragrant aromas of potpourri, rosehip, red cherry and orange peel with floral notes of wild thyme, briar and cardamom.

The savoury and complex palate is layered with cranberry, red currant, charcuterie and licorice root, balanced by minerality and fresh acidity for a long, textural tannin finish.

Pale garnet with rose hues.

Portuguese chilli kinkawooka mussels with tomato and chorizo.

Fermented on skins for up to 30 days and matured in 100% seasoned French hogsheads for 18 months prior to blending and bottling.