Situated in the foothills of the Mt Ida Range, this former sheep station is gradually being converted into a premium wine producing property. Now 57 acres, the property contains beautiful strands of indigenous and exotic trees. The homestead, shearing shed, stables and grain shed have been incorporated and adapted to the life of a vineyard and winery and are ever-present reminders of the long and distinctive history that this property holds.

Our 2002 Shiraz is no exception. Harvested at optimum fruit ripeness and tannin development the grapes were gently crushed and left on skins in small open fermenters and allowed to macerate for 24 hours under coolish conditions. The must was then seeded with Saccharomyces cerevisiae yeast and allowed to ferment between temperatures of 18 degrees - 26 degrees Celsius for 7 -14 days. Hand plunging and pump overs were done every 4 hours. After completing fermentation to dryness the wine was transferred and the skins pressed off in our basket press and settled in tanks. Then the wine was inoculated with lactic acid bacteria [Leuconostoc oenos], matured in a combination of new and older French and American barriques for 12 months and bottled with minimum filtering.

Deep crimson, cerise and inky coloured, this wine has wonderful clean primary fruit on the nose - blackberry, black pepper, liquorice, caramel, vanilla and spice and a lovely perfumed rose and floral lift.

The palate is intense, rich, concentrated yet supple, with complex blackberry and dark cherries and tight structure. The slightly firm tannins and oak char then tail into sweet perfumed fruit.