James Halliday "Fruit from Greenock and Stone Well, 100% whole-berry fermented, aged on lees in older oak for 15 months. There's a smoothness about this wine which will win friends easily - it just slips down. Aromas and flavours are in the typically dark-fruited Barossa spectrum, and whilst not overly ripe there is a sense of sweetness on the palate. The tannin quietly plays its part."
Winemaker "The 2017 shows aromas of black pepper, aniseed and lifted raspberry, roasted coffee and Indian spices. The opulent palate is full of black cherry, raspberry and dark chocolate with typical Barossa black fruits and a rich, supple mouthfeel. Fresh acidity ensures the wine looks bright and fresh if drinking now, without sacrificing the structural components required to reward drinkers for many years to come."