Machine-harvested 10/5 clone fruit from clay-influenced soils in Dillons Point, fully destemmed and fermented to 13.5% alc., the wine aged in seasoned French oak barrels.
It's nicely lifted on the nose, showing sweet cherry, thyme, mushroom, game, and nutmeg aromas. The palate displays elegant weight and silky texture, well supported by polished tannins, finishing pleasingly dry and savoury. At its best: now to 2026. April 2025.
