The site is around 250m above sea level with a northerly aspect. Soil consists of deep red clay with bands of ironstone and shale. The vineyard was planted in 1961 and is own rooted, the clone is unknown. The vines are goblet hand pruned to 20 buds. The mid rows are cultivated to winter active fescue. Minimal irrigation is used in very dry years.
Hand picked from 50+ year old bush vines, indigenous fermentation with 35% whole bunch, hand plunged over 9 days then basket pressed direct to older puncheons, matured on lees for 9 months before natural settling and minimal filtration to bottle.
Bright crimson colour leads to aromas of raspberry, toffee apple, sweet spice with hints of earth. The palate is lively and firm with a crunchy texture, excellent flavour with persistent sweet red berry flavour that lingers.