95 points, Gold, 2023 The Australian Single Vineyard Wine Show (Class 35, Merlot – any vintage)
52.5 points, Silver, Daylesford Wine Show 2023 (Class F Merlot and blends)
88 points, Bronze, 2023 Cowra Wine Show (Class 135, Merlot)
87 points, Bronze, 2023 Macedon Ranges Wine Exhibition (Class 7, Other Reds & Blends)
84 points, 2023 Melbourne Royal Wine Awards (Class SVR011 – Merlot 2022 & Younger)


Bright cerise in colour, with blue reflections. Lifted blood plum, cherry, dark chocolate aromas follow onto the palate with raspberry cane, vanilla, bakery spices, and dried bay leaf. Silky, savoury, dry fruit tannins that recall pomegranate, cacao, and leather. Complex, harmonious, and lush.


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 3.69 TA 4.95g/L


Serve with a lean red meat like spiced venison wild mushroom and truffle sauce.

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