Hand picked, the fruit was crushed and fermented in open vats plunged daily. The wine saw 16 months of French oak puncheons, 20% of which were new.
Give this some time in a decanter. Roast beef jus, cherries and red fruits with peppery spice, earth and dried savoury herbs. Dusty and drying tannins to finish which hang on. Initially there was a warmth which detracted from what the fruit had to offer. It was a better wine on the second day of tasting after the acid settled.
Region: Hunter Valley