Winemaking

After crushing and destemming the must was cold soaked on the skin for approximately 72 hours before being fermented on skins for a further 6 days in a static fermenter at 24 – 27 °C. The wine was then pressed off to another stainless steel vessel. Malolactic fermentation was completed shortly after the alcoholic fermentation and the wine was racked into brand new and 1 year old small French oak casks for 14 months maturation. The wine was then stabilised, fined and filtered for bottling.

Accolades

2022 Limited Release BDX
"A unique, captivating blend creates a beautifully aromatic and flowing red wine. Heady and exotic with dark chocolate, Turkish delight, mulberry, rhubarb and pink guava. Fragrant crushed herb accents add freshness and lift. The grapes are sourced from estate vineyards in Wrattonbully. Each variety is fermented separately and blended prior to maturation. It is drinking beautifully now, though will reward mid-term cellaring."

  -  95 points, Toni Paterson | 2025 Wine Companion

2021 Limited Release BDX
  -  95 points, James Halliday | 2023 Wine Companion