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.

Intense aromas of ripe, spicy red currant, Satsuma plum, rhubarb, boysenberry and blackberry with lifted hints of cassis, violets, sage, bay leaf, black pepper, baking spices and cedar.

The palate has excellent depth and structure with plush, ripe dark fruits and a balanced acid line driving the mid-palate long and finishing with savoury spice and dried herbs in unison with the elegant, fine-grained tannins.

Deep crimson with bright crimson hues.

Roasted Cowra lamb rack, eggplant, olives and preserved lemon.

Matured in 13% new and 87% seasoned French (71%) and American (29%) oak hogsheads for 18 months prior to blending and bottling.