"Love the game meat and white pepper scents amongst red berry and dark cherry fruitiness and all that with a dash of salt bush and rosemary herb character. Yes thanks. Savoury red wine in a lighter vein, amazing how much non-fruitiness exists in this wine and it’s a compelling, fine and edgy expression with high drinkability a totem. Wonderful expression, but get set for the savoury ride."
- 93 points, Mike Bennie, The Wine Front.
Vineyard - Fruit was sourced from the Rice vineyard near Stawell in the Grampians region. Garry Rice is not certified organic but follows practices; in some years he takes it even further and uses no sprays at all. This is essentially down to good planning - he planted his Concongella vineyard on a site that doesn’t have the disease pressure that demands multiple sprays year after year.
Winemaking - made in three batches: 40% destemmed and plunged, 40% destemmed then the cap rolled by hand, 20% sealed up as wholebunch until pressing. Pressed to predominately old neutral French oak with a small amount of new French oak. Matured for 6 months, racked once. Wild yeast fermented, unfiltered and unfined. No adds apart from sulphur.