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.

Alluring aromas of mulberry, blue and black berries, red plum and fresh vanilla bean are carried by nuances of crushed lavender, flowering herbs, bay leaf and black pepper.

The palate is wonderfully structured, revealing intense flavours of red berry fruits, dark plum and Swiss chocolate, and finishing rich and textured, with fine-grained tannins and extraordinary length.

Deep purple with violet hues.

Paroo kangaroo fillet with anchovy butter served with roasted baby carrot, beetroot and walnut salad.

Matured in 10% new and 90% seasoned (95% French, 5% American) oak hogsheads for 18 months prior to blending and bottling.