THE VINTAGE
 VINEYARDS
 A sublime vintage, conducive with all Great Southern varietals in 
expressing its own distinct regionality. Cool winter conditions followed by 
of bud burst. Uniform vine growth resulted until November when the 
remained warm and moderate up until March. Unseasonal high pressure 
systems dominated the maritime climate throughout March and April. 
This resulted in mild daily temperatures and cold nights. With no sign of 
picked at the winemaker’s whim.
 THE WINEMAKING
 Separate parcels of machine harvest fruit were destemmed into open top 
fermenters without any chilling and then innoculated with a cultured yeast 
strain. Throughout fermentation, phenolic extraction was carefully 
managed with a combination of hand plunging and pumpovers 2-4 times 
daily. The finished wine was allowed to undergo extended maceration on 
skins for up to four weeks post-fermentation before being pressed to tank 
and racked to French barriques (28% new) for malolactic fermentation. 
Maturation for 16 months before blending, filtration and bottling.
 THE WINE
 Aromas of blackberries, cassis, bay leaf, tobacco with notes of cedar and 
floral spicy oak.
 Intense palate of dark berries and brambled fruits (blackberry/blueberry). 
Dense yet fine, compact and intense in its youth with tar, graphite, spice 
and incredible concentration of phenolics (tannin). A wine of great depth, 
length and calibre with long term potential to age.
 Food pair with pot roasted lamb shanks, polenta and sprouts.