Fruit from a single Angaston Foothills vineyard of Brunello and Prugnolo Sangiovese clones was naturally fermented using a mix of whole berry and 25% whole bunches in small open-top fermenters with gentle pump-overs. The wine was basket-pressed, matured for 18 months in seasoned 300-litre French oak, and bottled unfiltered. A mild vintage with timely rainfall allowed slow flavour development and excellent acid retention.

Bright ruby in colour, with lifted aromas of fresh cherry and violets. The palate is juicy and supple, showing ripe cherry fruit, subtle chocolate notes and fine, silky tannins, finishing fresh and well balanced. A versatile, food-friendly wine.