Winemaking notes:

Single vineyard wine from our home block 'Heywood Estate' in Wallaroo (Hall area of Canberra District).  22-year-old vines.  Granite soils - 40% Tempranillo, 40% Shiraz and 20% Sangiovese.  All parcels are hand-picked.  15 - 30% Whole bunches added – the balance de-stemmed whole berries. Cold soaked in 1 & 1.5 tonne open fermenters for 5 to 6 days. Wild yeast fermented for 10 to 14 days. Matured in seasoned French barriques and puncheons for 10 months.  

Tasting notes:

Blackcurrant, mulberry, blueberry jam liquorice, rose essence, anise, cracked pepper. The front palate has an almost syrupy feel to it, layered sweet berries and baked plums being balanced by tight knit tannins, gentle but deliberate acid and spice. The red blend seamlessly melds the 3 grapes together showing their best qualities, the dark fruits of Tempranillo, the spice from Sangiovese and the florals and texture of Shiraz all paired with a gentle silky tannin. The good ol’ Aussie dry red re-imagined for the current century where the acid can keep up to the fruit.