Trophy & 96 points, 2023 Macedon Ranges Wine Exhibition (Class 7, Other Reds & Blends)
85 points, Bronze, 2023 Victorian Wine Show, (Class 19 – Shiraz and Shiraz Viognier, 2022)
85 points, Bronze, 2023 Cowra Wine Show (Class 138, Shiraz – 2021 & 2022)
84 points, 2023 Melbourne Royal Wine Awards (Class SHZ001 – Shiraz 2022 & Younger)
50 points, Bronze, Daylesford Wine Show 2023 (Class G Shiraz and shiraz blends)


A deep garnet in colour. The nose is full of lavender and violets, ripe plums, white pepper, and wet stone minerality. These follow on the palate with vibrant blackberry, black cherry, and star anise, bazaar spices, and dried orange peel. A fine spine of acidity carries the length, with supple texture, and integrated tannins.


Grown on a seam of granitic soil on the B3 plot in the vineyard, this shiraz was 30% whole bunch and 70% destemmed to include whole berries in the ferment for 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.14.5% pH 3.82 TA 5.20g/L


Rare roasted rack of lamb with spices served with herb salad.
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.

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