Barossa Valley, South Australia.
The wine was matured for 13 months in seasoned French (50%) and American (50%) oak hogsheads.
On the nose there is a gentle lifted spice character that sits over distinct meaty, charcuterie undertones. You should also be able to pick out hints of spearmint and eucalypt derived from the old gum trees that line the creek next to the vineyard. On the palate, there are brooding dark cherries and meaty charcuterie notes with a touch of vanilla bean. The wine has a slate like texture, intermingled with fine lines of acid and gentle, dusty tannins.
““Medium deep crimson. Intense inky, blueberry, dark plum, dark chocolate aromas. Well concentrated blueberry, dark plum, praline flavours, fine loose knit gravelly/ al dente/ bittersweet tannins, some roasted walnut/ demi-glace notes and fresh long acidity. Some graphite notes at the finish. Lovely freshness and vigour. Drink now – 2030.””
93 points, Andrew Caillard MW, The Vintage Journal