Shiraz, Mourvèdre, Grenache, Carignan, Cinsault and Pinot Noir were all sourced from the estate vineyard, whole-bunch pressed to minimise colour and tannin extraction, wild-fermented in used French oak. Pale pink-copper; floral/rose petal/scented powder puff/ginger aromas. A strongly spicy palate, but the high pH/low titratable acidity impose a creamy mouthfeel. 90 points. James Halliday, Halliday Wine Companion 2021

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