Colour: Deep ruby red.
Aroma: Dark plums and blackcurrants lead the nose, layered with jubey blackberry, chocolate and subtle floral rose petal notes.
Palate: Rich, syrupy fruit characters of blackcurrant and blueberry are complemented by hints of thyme and liquorice. Fine, al dente tannins provide abundant length to this flavoursome yet approachable wine.
Harvest: 5 April and 11 April
Production: 570 dozen
Technical Data: Alc. 13%
Viticulture: Our vineyard is farmed using sustainable biological principles, employing seaweed and fish emulsion foliar fertilisers alongside elemental sulphur and copper sprays for disease prevention. Nothing is wasted – grape marc is composted, mulched and blended with manures before being returned to the vineyard floor.
Cover crops of clover, peas and ryegrass are grown between the rows to provide nitrogen and organic mulch. Careful canopy management, including hedging and leaf plucking, helps regulate sunlight exposure and ensures balanced, perfectly ripe fruit reaches the winery.
Vintage 2023 – 9/10: Winter in Margaret River was cool and long, with even a few rare frosts assisting vine dormancy and allowing pruning to be completed in ideal conditions. Cool weather persisted through spring, pushing budburst and flowering around three weeks later than the previous season.
From late November onwards, conditions were near perfect, with warm but moderate temperatures and very little rain until early March. With limited Marri blossom, careful netting was required to protect ripening fruit from birds. Yields were higher than the previous two vintages, and overall fruit quality was exceptional.
Vinification: The grapes were picked in the cool of the morning, with 50% destemmed into open fermenters and the remainder fermented separately as whole bunches. Fermentation was carried out using a neutral yeast strain, with the cap hand plunged up to four times daily.
After 10 days on skins, the wine remained on extended maceration for a further 10 days before being drained and basket pressed to tank for malolactic fermentation, softening the natural acidity. The wine was then matured for 12 months in a mix of one- and two-year-old French barriques before blending and bottling in July 2024.
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