The 2017 release shows great energy and vibrancy with high-toned black fruit, rose water, mandarin, a hint of sarsaparilla, black tea and dry, spicy tannin.
Hand-picked in Greenock and Stone Well, wild fermented in open fermenter and closed puncheons, 5% whole bunch, matured in French oak barrels for 21 months (10% new). Blended with 15% Eden Valley and Adelaide Hills Shiraz.