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94 POINTS, Erin Larkin, The Wine Advocate, July 2025
93 POINTS, Dave Brookes, Halliday Wine Companion, 2026
93 POINTS, by Andrew Caillard MW & Andrea Pritzker MW, The Vintage Journal, August 2026
Winemaking
With yields returning to normal for vintage 2023 we harvested 2.2 tonnes from Block 21. The fruit was 100% de-stemmed with whole berry fermentation taking place in 1 small open top tank using indigenous yeast. Fermentation was extended by several days to allow the full potential of this wine to express itself. The gentle nature of pump overs meant that the richness and tannin kept developing well into a 10-day ferment. Post press, we recognised that the weightiness of this wine would handle maturation in 1 new and 3 older (1 & 2 year old) French oak Hogsheads for 16 months. No fining or filtration and minimal sulphur added post-secondary (malolactic) fermentation and before bottling, to preserve purity of fruit.
Vineyard Notes
Ample spring rainfall set the vines up well for the 2023 growing season. Pruning occurred in August and is tailored to each block’s potential, due to vine age and Eutypa (die back or dead arm), only 8 - 10 spurs were retained per vine evenly spaced along 2 permanent arms. Shoot thinning occurred in early November to help restrict yield and create an open canopy for even sunlight exposure. Minimal intervention is required on this block due to its boney, hard, gravelly nature, this provides natural balance with limited vigour, low fruitfulness and exposed canopy. We really only finesse the vines rather than manipulate them. A very cool summer pushed veraison back 4 weeks to the beginning of February. Being on the western ridge with our drier, windier conditions, meant harvest still fell before easter, the long, mild ripening conditions helped build flavour while retaining elegance. Minimal irrigation was required, and the resulting yields remained low despite the favourable growing conditions. Power and intensity of flavour were outstanding at time of harvest, oozing potential.