Vintage: 2022
Tasting notes: Bright, energetic and packed with flavour. This wine lands with a mix of red and black fruits, sweet spice, and savoury layers that keep things interesting. It’s light on its feet but never flimsy - there’s a tension between fruit, tannin and texture that gives it real presence. Vibrant, a little wild, and seriously drinkable. The kind of red you crack open and find yourself pouring another glass before you realise it.
Winemaker’s notes: This one’s a bit of a Frankenstein in the best way possible. The base is low-yielding Pinot Noir clones (777, 114, 115) from our Denmark site - bringing lifted red fruit, musk and a herbal edge. Then we layer in Syrah from an ironstone gravelly loam site near Mount Barker for plushness, spice and mouthfeel. Finally, a splash of Denmark-grown Meunier adds some broody whole bunch character and structure.
There’s a bit of everything going on: lots of stalks, whole berries, carbonic maceration. All fermented wild. Then it heads to oak to finish malolactic fermentation - just seven months in barrel before bottling early to keep it fresh and alive. The result? A red that’s crunchy and lifted, with just enough grip and wildness to keep it interesting. Smooth, textural, layered - and a little scratchy in the best way.
Reviews: 91 Points. Kasia Sobiesiak, The Winefront
“Red cherries with a bit of reduction, that is struck match, light toast. Blackberries and plums are here too. Then decaying flowers and meatiness. Oh, I like that. Lots of meaty chewiness on the palate with a light saltiness and slightly spiky tannins of dried peppermint texture. It has a wild type of savouriness that is moreish and appetite-stimulating. Rugged in a good way. I like this mix of grapes, it delivers umami, earthiness and perfume.”
Alc 12.9%.
Vintage: 2022
Tasting notes: Bright, energetic and packed with flavour. This wine lands with a mix of red and black fruits, sweet spice, and savoury layers that keep things interesting. It’s light on its feet but never flimsy - there’s a tension between fruit, tannin and texture that gives it real presence. Vibrant, a little wild, and seriously drinkable. The kind of red you crack open and find yourself pouring another glass before you realise it.
Winemaker’s notes: This one’s a bit of a Frankenstein in the best way possible. The base is low-yielding Pinot Noir clones (777, 114, 115) from our Denmark site - bringing lifted red fruit, musk and a herbal edge. Then we layer in Syrah from an ironstone gravelly loam site near Mount Barker for plushness, spice and mouthfeel. Finally, a splash of Denmark-grown Meunier adds some broody whole bunch character and structure.
There’s a bit of everything going on: lots of stalks, whole berries, carbonic maceration. All fermented wild. Then it heads to oak to finish malolactic fermentation - just seven months in barrel before bottling early to keep it fresh and alive. The result? A red that’s crunchy and lifted, with just enough grip and wildness to keep it interesting. Smooth, textural, layered - and a little scratchy in the best way.
Reviews: 91 Points. Kasia Sobiesiak, The Winefront
“Red cherries with a bit of reduction, that is struck match, light toast. Blackberries and plums are here too. Then decaying flowers and meatiness. Oh, I like that. Lots of meaty chewiness on the palate with a light saltiness and slightly spiky tannins of dried peppermint texture. It has a wild type of savouriness that is moreish and appetite-stimulating. Rugged in a good way. I like this mix of grapes, it delivers umami, earthiness and perfume.”
Alc 12.9%.
