Good spring rains and a mild growing season led to good crop levels with lots of canopy growth in the Werribee Minnow vineyard. The Pinot Noir, Grenache and Cinsault had superb aromatics, with the Mataro and Syrah giving lovely texture and depth. Hand-harvested fruit was gently whole bunch-pressed to give minimal colour and tannin extraction. Wild fermentation occurred in older French barrels. The wine rested on lees to relax and unwind for five months prior to assemblage and bottling in September .
Pale penny copper with hints of salmon. Peaches and cream, liquorice, mandarin flesh and hints of complexing nutmeg spice. A generous mouth filling palate shows rich peaches and cream that flows on and on. The high pH gives the wine lovely mouth-coating texture and warmth. The palate is long and flowing with oodles of flavour. The fine lacy tannins frame the wine and the fine acidity keeps the palate fresh and crunchy." Al Timms – Vineyard Manager