The Great Southern began the growing season with just adequate soil moisture and catchment fill. Cool and blustery spring weather in November impacted flowering, set and early spring growth. Summer was punctuated by hot spells, which magnified the effects of little spring or summer rain. The south facing vineyard sites did receive some cooling breezes off the southern ocean and the more continental sub region of Frankland at least experienced cooler nights. These hot, dry conditions accelerated ripeness with sugar accumulation well in advance of flavour in late March. A sporadic deluge of between 25 to 60 mm in early April, as autumn temperatures cooled, did slow the red maturities. The below average yields have produced wines full of concentrated fruit, ample acidity and fine tannins.

Complex aromas of blackberries, rose petals, truffle, herbs, graphite and vanilla pod spice.

Supple and concentrated sweet berries with an overlay of talc fine fruit tannin. The sweetness and warmth of oak integrates well with the mineral acidity to provide a linear structure to the pliable sweet core.

Vibrant, deep crimson.