The 2016 vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to give average to above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year and rainfall around veraison in late January brought relief to the dry-grown, old-vine Eden Valley vineyards. This was followed by further rainfall in early March which eased the stress on all varieties. The fruit matured with an earlier harvest, as predicted due to an early Easter. Open, light and airy vine canopies allowed for good flavour, sugar and colour and mature tannins to develop at harvest, which was overall characterised by average yields but very high quality.

Entrancing aromas of spicy star anise, black pepper, sage, bay and tarragon add complexity to blueberry, mulberry, blackberry and black plum, anise, violets and cedar.

Concentrated flavours of spicy, crushed mulberry, blueberry, and black pepper are balanced by gentle acidity and velvety, layered tannins creating depth, structure and excellent length.

Deep crimson with violet hues.

24 hour wagyu beef short rib with citrus soy glaze.

Matured in 30% new and 70% seasoned French hogsheads for 18 months prior to blending and bottling.