Even though 2023 will generally go down as a cool, wet and
challenging year, we’re delighted with the results. Freshness and
purity are hallmarks of the vintage. Our healthy organic vineyard
showed its resilience against mildew and other dangers and the
late start to the season meant flavour and sugar ripeness dovetailed
nicely. Most of our fruit came in over an intense 11 day period in late
March before the weather turned cold and wet again.

Shiraz from block 23 came in as exceptional quality, despite the difficult season. It was fermented in two parcels as 70% and 100% whole bunch in concrete and stainless steel and pressed after 3 weeks on skins. Fruit from old vine Block 5+6 was fermented as 60% whole bunches also in concrete. Both block 23 and 5+6 were pressed once dry and matured in concrete. The remaining components, Block 38 and 26a were co-fermented in stainless steel as 30% whole bunches, while polygon 11 stayed as 100% whole bunch and was fermented in concrete. Both parcels were pressed and matured in large format oak. Components were racked and blended in spring prior to bottling.

Artwork for this label was created by Adnyamathanha artist Damien Coulthard: “Our elders hold a memory code attained over 60,000 years of speaking with and caring for country. Our country is our Mother, the life provider to thousands of native species of plants, animals, and insects. All play an integral role in healing our country and ensuring sustainable futures.”

Shiraz on clay and schist give depth and definition to make up the base of this wine with 36% from our young block 23 and 28% from Block 5+6, planted in the 1950s. Shiraz from block 38 on sandstone (31%) and P11 on schist and limestone (5%) add juiciness and fragrant lift. Fruit was picked between the 21st and 26th of March. NASAA certified organic and biodynamic.