Barossa Valley Cabernet off 26 year old vines grown using organic principles. Good gear with a spring in its step.
Wild fermentation, 15 days on skins and the wine spent 17 months in 100% old French oak.
Juicy blackcurrant and blackberry fruit roll through from front to back. Tobacco, dark chocolate and generous plums all doing enough to be heard. A lick of beef jerky and dried Mediterranean herbs add further appeal. I'd be happy to fill my glass again and those of the people sitting nearby. No losers here at all.
Drink now to five years.