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.

Lovely complex aromas of cassis, red currant and mulberry interwoven with anise, oregano, thyme, violets and tobacco leaf.

The palate delivers layers of vibrant and pure black currant and plum, balanced by hints of cedar and vanilla pod. Lively acidity and fine-grained tannins provide a long, defined, mouth-coating finish.

Deep ruby with garnet hues.

Way rump cap with crispy tofu pickled radish and eel sauce.

Matured in 35% new and 65% seasoned French oak hogsheads for 18 months prior to blending and bottling.