All varieties are picked and vinified separately. Fermentation takes place in open fermenters with regular pump overs. 20% whole bunches are incorporated in the Grenache component. After fermentation is complete the different wines are basket pressed to new French oak (40%), 2 year old French (35%) and seasoned French and American oak (35%) for 18 months. Each batch is carefully barrel selected, blended and bottled.

Perfect with grilled lamb, slow-roasted beef, hearty casseroles, or aged hard cheeses. Complements rich, savoury dishes, enhancing the wine’s dark fruit, spice, and structured tannins.

95 points – Kim Brebach (Best Wines Under $20)
“A blend of sheer genius from Matt Broomhead at his small family winery in Blewitt Springs, with the Touriga adding an elegant, savoury edge to the juicy ripe Shiraz and Grenache. Another winner.”
93 points – Sam Kim (Wine Orbit)
“Upfront and immediately appealing, the wine shows Black Doris plum, thyme, warm spice, and toasted nut aromas on the nose, followed by a silky-smooth palate offering plump mouthfeel, well supported by velvety texture and polished tannins, finishing long and flavoursome.”
91 points – Ken Gargett (Winepilot)
“A blend of 55% Shiraz, 25% Grenache and 20% of Portugal’s most famous variety, Touriga, the fruit here is sourced from across the McLaren Vale region. Fermentation was by way of wild yeasts and the team included 20% whole bunches from the Grenache portion. Maturation was in a range of vessels, including a 2,000 litre old oak foudre, two year old French and then older French and American oak, all for a year. Maroon/blood red in colour, the nose exhibits notes of chocolate, black fruits, beef stock, florals, coffee grinds, kirsch and spicy notes. Juicy acidity runs the length, with everything well balanced, through to sleek tannins. The wine is of medium length and will drink well over the next four to six years.”