All batches are separately fermented to be blended further down the track. A little new oak in puncheon form helps to digest the chewier tannins, while the rest of the wine is matured in a combination of used French oak puncheons and barriques of varying ages for 7 months.

Scents of native mint and wild, untamed blackberries floating through the sun-scattered air, with smokey notes of hot chocolate warmed on a small campfire. Length yet opulent softness, the linear tannins run off the ridge into a bed of ripe, fleshy blood plums, stewed rhubarb and cocoa crumble.

Slow cooked lamb korma with sweet potato.