The winemaker's art of blending comes to the fore here, with two key red Bordeaux varieties, Merlot and Cabernet Sauvignon, combining to deliver generous red fruits, rounded tannins and a pleasing finish.
Fruit for this wine is sourced mainly from the Central Ranges area that comprises Cowra, Orange & Mudgee in New South Wales.
A dry winter, windy spring, followed by a hot & dry summer. Careful irrigation required to keep the canopies and fruit healthy through the hot January and February. Nil disease pressure. Crop levels lower than average, but with harvest kicking off as usual around late February through to late March for the reds.
Traditional red wine vinification in stainless steel tanks in order to retain as much fruit flavour profile as possible.