Rich bouquet of blackberry, caramelized fig, liquorice, hints of white pepper and a sweet oak lift. Salted plum, dark chocolate and raisins brooding. Dark berries, cherries and cinnamon espresso tones on the palate, a fine tannin structure and persistent length.

Sourced from a single block of 26 year-old Shiraz at Dixons Creek, the fruit was hand-harvested, de-stemmed and chilled before being crushed into open-top vats for fermentation on skins. Left on skins for 21 days. Pressed off into French barrique. Matured in barrel for 22 months 13.9% alc/vol.

Review on News.com.au