Soil: Quartz gravel and ironstone conglomerate fragments over red clay and weathered ironstone/quartz conglomerate.
Winemaking: Whole berry (destemmed) open fermented using indigenous yeast. Matured in 1 new and 2 older French oak hogsheads. No fining or filtration and minimal sulphur added. Vegetarian and vegan friendly.
Dave Brooks, Halliday Wine Companion, 92 points December 2023.
Nick Ryan, The Weekend Australian, 93 points June 2024.
