The vintage: The Great Southern received a below average Winter rainfall, resulting lower yields than in the previous vintage. A warmer January-February saw mild and dry conditions, allowing the fruit ripen excellently through to late March.
The winemaking: Sourced from several locations in the Great Southern, the fruit was fermented using a combination of wild fermentation, whole bunch pressing and maturation in 1-3 year old French oak for six months prior to bottling.
The wine: The nose shows graphite and minerals, juicy black cherries. A hint of spicy oak plays a supporting role. The palate is softly textured, fresh and vibrant, the flavours of black cherry and earthy beetroot carried along by a fine long acid finish.
Drink with: Roasted game with a rich wine gravy.