A 10-day ferment in open fermenters with regular pump overs before being basket pressed into seasoned French oak puncheons for 18 months.

The nose is lifted and exotic, showing aromas of blackberry, blueberry and dark plum layered with violet florals, spice, dark chocolate and hints of dried herbs and cedar. Subtle savoury notes add complexity and regional character.

The palate is rich yet finely structured, with juicy black fruits, mulberry and cassis flowing through the mid-palate. Velvety tannins provide texture and drive, balanced by bright natural acidity. Notes of spice, licorice and savoury oak linger on a long, smooth finish, delivering both power and elegance in true Langhorne Creek style.