93 points, Silver, 2023 Macedon Ranges Wine Exhibition (Class 7, Other Reds & Blends)
92 points, Silver, 2023 Victorian Wine Show, (Class 26 – Other red varieties, 2022)
90 points, Silver, 2023 Cowra Wine Show (Class 149, Other Red Variety – any vintage)
81 points, 2023 Melbourne Royal Wine Awards (Class SVR009 – Malbec 2022 & Younger)
47.5 points, Bronze, Daylesford Wine Show 2023 (Class K Other Reds and blends)


A brooding garnet in colour. The nose is full of violets, rosemary, red plums, and a wet, gravelly, minerality that follow on the palate with black cherry, raspberry, chocolate-mocha, and pomegranate that is both unusual and beguiling. A juicy, soft mouthfeel, with a persistent spine, and dusty tannins that cries out for rich protein.


100% destemmed to ferment whole berries, essential for retention of freshness and brightness. It underwent a wild ferment over 14 days in open top fermenter, encouraging yeasts indigenous to the vineyard. Gently pumped over once daily, the juice was returned to the top of the cap for gentle tannin extraction. Upon completion of fermentation, the wine was pressed and matured in old oak hogsheads for 6-months.


Alc./Vol.14.0% pH 3.74 TA 5.25g/L

SERVING SUGGESTIONS – Serve with tender cuts like standing beef rib eye on the bone, roasted or barbequed.


A classic growing season from budburst in Spring to harvest in Autumn consisting of warm days and cool nights delivering optimal yields and balanced flavours across the vineyard.


100% destemmed with whole berries essential for retention of freshness and bright fruits. Tipped into open fermenters where a natural fermentation is encouraged with indigenous yeast over 14 days. Gentle pumping of the juice is conducted once daily with the juice returned across the top of the cap. Upon completion of fermentation to dryness the wine is pressed and matured in old oak hogsheads for 6 months.

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