Season The 2016 growing season was relatively warm, with good spring rains and a mild December/January. Warm and dry conditions from veraison ensured full ripening and very good accumulation of flavour and tannin.
Viticulture A number of clones of Sangiovese as well as small quantities of the traditional Chianti blending varieties Canaiolo Nero, Mammolo, Colorino and Malvasia Nera are grown on a range of vineyards across both granite and shaley soil near Murrumbateman.
Winemaking The grapes were hand-harvested at around 13 Baumé. Fermentation with natural yeast took place in open fermenters which were worked by hand to extract flavour and tannin. Parcels went through a natural malolactic fermentation and ageing in a mix of new and seasoned Allier and Tronçais oak. Blending and bottling took place in April 2017.
Taste Spiced redcurrant, mulberry and tobacco yield to a rich palate framed by cherries, hints of tar and firm savoury tannins.