67%  Pino Nero, 22% Syrah and 11% Pinot Meunier

Low yielding clonal Pinots Noir and Meunier from Denmark makes up the heart of the blend, bringing lifted red fruits, musk and herbal notes, while a splash of the Manjimup vineyard contributes complexity and structure. A lot of stalks, whole berries and carbonic in here, all wild fermented, then pressed to oak to complete malolactic  fermentation. The Syrah comes from a Mt Barker ironstone gravelly loam site; mid-weight, juicy, spicy. Just a couple of months in oak and early to bottle keeps the style where I like it - fresh, crunchy, layered, with some textural scratch.

Bright red fruits in here, layers of sweet spice and savoury intrigue. It’s more Pinot than Syrah, light on its feet, vibrant, but never feels simple. There’s a beautiful interplay of fruit and tannins going on, an energy and deliciousness that keeps you coming back for more.