"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 2009: A very dry winter was followed by a hot January which segued into a dry, mild conclusion to vintage. Small crops of both whites and reds were the result of dry conditions in winter and the preceding 3-4 years. In the case of the red varieties, the longer you waited for them the better they got.

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.



90 points. Vivid ruby. Sexy, high-pitched blackberry and cherry aromas are complicated by notes of cola and smoky Indian spices that gain strength with air. Juicy and expansive in the mouth, offering sweet dark berry preserve flavors and very soft tannins. Alluring and open-knit shiraz with plenty of immediate appeal and finishing sweetness. » Josh Raynolds, International Wine Cellar Reviews, July/ August 2010