The grapes for the 2023 vintage were harvested from carefully selected vineyards in Heathcote. The region's characteristic, nutrient-rich red clay-marl soils, along with deeper sandy-gravel layers, provide exceptional conditions for Shiraz grapes to achieve perfect ripening.

Grapes from different parcels were processed and fermented separately. During traditional skin contact fermentation, daily punch-downs (pigéage) were applied to extract the finest color and flavor compounds, as well as silky tannins from the skins.

Following fermentation, the batches were aged in French oak barrels (approx. 20% of the barrels were new oak). This barrel-aging phase allowed the fine integration of coffee, chocolate, and vanilla oak characteristics into the wine's fruit-driven structure.

The individual barrel batches were blended only just before bottling, ensuring the complexity and structural balance of the final wine.

Slow-roasted lamb shank with red wine reduction: The rich flavor and juicy texture of the lamb harmonize perfectly with the wine's ripe tannins and fruitiness.

Grilled Rib-Eye steak with herb butter: The charred, savory notes from the grill echo the wine's oaky, coffee, and dark chocolate undertones.

BBQ ribs or pulled pork: The smoky, mildly sweet and spicy marinades brilliantly highlight the Shiraz's liquorice and blackberry notes.

Wild boar ragout with wild mushrooms and rosemary: The gamey character and earthy mushrooms are beautifully complemented by the wine's spicy, rosemary-infused aromatic profile.

Aged hard cheeses (such as 18-24 month Gouda or Cheddar): The creamy, intense, and savory nature of mature cheeses creates a wonderful balance with the wine's fruitiness and silky tannin structure.