2021 vintage was cooler and more wet than average in the Canowindra region. The fruit for this Shiraz experienced budburst rather late, on the 22nd of September. This was followed by a minor frost reducing yields in the lower lying areas of the vineyard. Cane growth for the six weeks up to flowering was optimal. Conditions for flowering due to rain tested the crop protectants but succeeded in achieving an excellent fruit set.

Verasion occurred in early January. The ripening period was sustained, and harvest occurred on March 16th.

The Shiraz was crushed and de-stemmed prior to being transferred to small stainless open fermenters. The must was inoculated and fermentation took place at 24 degrees C. The cap was plunged by hand three times a day, with the wine pressed off the skins at the ¾ mark of fermentation. This decision was made in order to maximise extraction as the vines provided large berries. Due to the dark fruit spectrum, a decision was to use a moderate amount of both French and American oak.

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The use of any preservatives or animal based products was avoided during the production of this wine, with the intention being, bottling the most natural product possible.

Ripe plum in colour this Shiraz has aromas of raspberry, cherry and tobacco complimented with some nuttiness. These flavours follow onto the palate in an enticing way and are well balance by silky tannins and vanilla spiced oak. Being medium bodied this wine can be enjoyed upon release, or benefit from short term cellaring.