Grenache (26%), Syrah (20%), Carignan (15%), Cabernet Sauvignon (15%), Mourvèdre (13%), Lagrein (11%)
Each variety was fermented separately, with a range of 10–30 day ferments and around 10% whole bunch inclusion for gentle carbonic lift. Native yeast ferments - in a mix of 1000L wooden vats and stainless open fermenters, then pressed to mostly old large-format foudres (3000–1000L) and seasoned 300L French oak barrels. Aged for around 16 months in oak and a further time in stainless tank before bottling with minimal sulphur. Sourced from a patchwork of Barossa vineyards - Syrah from Ebenezer (35yr old) and Vine Vale (65yr old), Grenache from 47yr old and 86yr old vines in Vine Vale and Moppa, Cabernet from 50yr old Vines in Vine Vale, Carignan and Lagrein from young northern Ebenezer vines, and Mourvèdre from a 25yr old block nearby.

Glace cherries, forest berries and spice rise first - cinnamon, star anise, and a touch of clove - leading into darker tones of mulberry, blackberry and a faint sanguine edge. There’s a flicker of iodine and graphite beneath it all, an earthy hum that ties everything together. The palate is silky yet structured, fine grained in its tannins, carrying just enough grip to shape the wine’s long, elegant line. A quiet intensity - grounded, juicy, generous, and deeply drinkable.