REVIEW: 95 PTS - “100% whole bunch fermented and bottled unfined and unfiltered and with minimal SO2. A vibrant crimson purple. A complex bouquet of red and black fruits together with hedgerow and lavender scents. And while the medium-bodied, gently textured and structured palate is a little backward at this early juncture, everything is in place for this to become something quite lovely in a few years.” (Philip Rich - Halliday Wine Companion)

REVIEW: 93+PTS - “Pops with red cherry, raspberry and spice, light pencilly oak, a little almond paste and mint. Medium-bodied, some floral mouth-perfume here, along with bright red fruits, firm grainy tannin, and a Maraschino cherry finish of good length. Nice wine this, and likely better again with a couple more years in bottle.” (Gary Walsh - The Wine Front)

Overview: Perfumed and lifted from whole bunch inputs and grainy tannins from our super fine clay soils

Winemaking: hand picked fruit from ourHome block vineyard; two thirds ‘old vine’ MV6 clone and one third ABEL clone; three open pot ferments with an average 50% whole bunch; natural ferment and malo; 50% second use French oak; no fining or filtration

Aroma: Raspberry, red cherries & violets with hints of earth and smoky reduction

Palate: Medium bodied with a dense core of blue & red fruits - fleshy mid-palate, fine-grained tannins a long and complex finish

Alcohol: 13.0 %

pH: 3.72

TA: 5.6 g/L

Region: Yarra Valley

minimum 6 units (straight or mixed)