Vintage: 2024
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: 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 lot going on: 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. The result? A red that’s crunchy and lifted, with enough grip and wildness to keep you fascinated. Smooth, textural, layered, with a little scratch.
Reviews:
Young Gun Deep Dive: Australia’s Best Pinot Noir & Shiraz Blends
Robert Aitken put this wine in his top six: “an after-hours version of the pinot/shiraz blend. It’s dark, slightly mysterious, and leans into a gritty, earthy profile. It’s got a distinct, funky edge – autumnal, or like certain cru Beaujolais – balanced with tingly spice and medium weight fruit, showing black plums and hints of red liquorice. What really makes this compelling is the structure – those furry tannins act like a frame to the wine, holding everything in place perfectly. It feels like a wine for a dimly-lit bistro or candle-lit wine bar.”
Vintage: 2024
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: 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 lot going on: 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. The result? A red that’s crunchy and lifted, with enough grip and wildness to keep you fascinated. Smooth, textural, layered, with a little scratch.
Reviews:
Young Gun Deep Dive: Australia’s Best Pinot Noir & Shiraz Blends
Robert Aitken put this wine in his top six: “an after-hours version of the pinot/shiraz blend. It’s dark, slightly mysterious, and leans into a gritty, earthy profile. It’s got a distinct, funky edge – autumnal, or like certain cru Beaujolais – balanced with tingly spice and medium weight fruit, showing black plums and hints of red liquorice. What really makes this compelling is the structure – those furry tannins act like a frame to the wine, holding everything in place perfectly. It feels like a wine for a dimly-lit bistro or candle-lit wine bar.”
