Produced from the organic Shady Pines vineyard planted in 1968. This Shiraz fruit was fermented as whole bunches and pressed off at dryness into old French oak. The wine underwent full malolactic fermentation and was matured for 3 months in oak. The final product is a Shiraz driven by the flavour of juicy black plum and mulberry.

Decant this wine to open the bouquet and enjoy its blackberry aromatics  

‘The Dance of the Paper Wasp’ is familiar to many a backpacker during harvest in this vineyard. These wasps love to nest in the canopy of our vines at the exact time of hand harvesting. 

Hand picked and partially whole bunch pressed. The juice was transferred to barrels for a mix of wild and cultured yeast fermentation. The wine was barrel aged in 10% new French oak and 90% 1 to 6-year old French oak, with 15% undergoing MLF. Over the 8 months in barrel the wine underwent monthly lees stirring. 

Drink now to 10+ years

A blend of 70% Chardonnay with 30% Old Vine Semillon. The Chardonnay underwent wild yeast fermentation in French oak, while the Semillon was fermented in stainless steel. The final blend is a mix of flint and funky from the Chardonnay and zesty, fresh citrus from the Semillon. 

The fruit was destemmed and pressed into stainless steel for fermentation. The final product shows spritz, and bubbles lashed with mineral notes, overtones of ripe nashi pear, apple and elderflower.