"Our wines are based on organic viticulture combined with traditional vinification and natural minimal processing. All this is intended to ensure the purity, integrity, texture and flavour of the vineyard."

Vintage 2008: Average winter rains were followed by a very cool and dry late January/February, resulting in very healthy vines with big canopies and intensely varietal fruit which held their acidity extraordinarily well.

Winemaking: We aimed to make a wine without too much oak or winemaking artifice, where the fruit was the main event. As a result, on top of our old-fashioned winemaking techniques, there was more maturation in tank than in oak. In fact, we only used about 8% new (French) oak, and only a smattering of big old oak vessels for this purpose. Grapes were sourced from 3 different adjacent Shiraz blocks (all certified organic of course) from our vineyard, with most batches being open fermented. Yields were low, in the region of 3.75 tonnes/acre.

Technical: The majority was picked on 5 March 2008; a small amount on 3 and 8 March 2008. pH: 3.55 Total Acidity: 6.55 g/L Alc/Vol: 14.2% Bottling Date: 20 May 2009

89 points. (all organic grapes) Inky ruby color. Aromatically complex bouquet of dark berries, plum and cherry skin. Firmly built, offering fleshy black and blue fruit flavors and a note of bitter cherry. Tannins build on the focused, persistent finish." Josh Raynolds, International Wine Cellar Reviews, Jul/Aug 09