Jancis Robinson MW
‘90% Grenache, 10% Shiraz. From old vines grown in Riverland. 33% undergo whole-bunch fermentation using wild yeasts in an open fermenter and foot-trodden twice daily at first, before gentle hand-plunging for the remainder of the ferment. Ferments are then pressed straight to barrel for 6–8 months’ ageing.
Pale crimson. Brilliant label. Round and easy – because of the grape not the residual sugar. Fresh and lively.’
Top 100 Australian Wines
‘'This wine does not appear in the top 100 but does underline how serious these chaps are about this variety in South Australia – this wine made from pretty, vibrant, juicy Riverland fruit is sublime.’