A blend coming off a small three hectare vineyard from Ballandean in the heart of Queensland's Granite Belt.
Roasted peppers, leafy Cabernet, smoked and charred meat plus black fruit aromas get things under way. In the mouth, black olive and black fruits are wrestled to the ground and stampeded by sapping and drying cocoa like tannins. You could approach it now but this will certainly live past eight years. Longevity is becoming a common trait amongst the winemaking of Andy Williams at Twisted Gum.
Drink with meat, preferably slow cooked.
Region: Granite Belt