Expressive,

          spice,

balanced.

Medium bodied with vibrant fruit and spice.

Special Museum Release
Produced using sustainable practices
Vegan
Ideal serving temperature: 16-18°C
Decant alongside a slow cooked lamb shoulder

Tasting notes

Vintage Guide

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Notes

Style

Re-released under the Shaw + Smith maturation program: allowing wines to gain complex tertiary characters from careful bottle aging in our temperature controlled cellar.

Some brick red notes showing some evolution, with complex spicy notes on the nose. On the palate, there is forest floor, clove, cinnamon, and dried herb notes. Firm but fine tannins are keeping this in fine shape, and it finishes with a lovely aged Shiraz saddle leather note

Season

September’s start to the growing season was warmer than average leading to good canopy and fruit development. January rainfall provided relief from earlier warmer temperatures and was timely to aid fruit development through the ripening period, resulting in healthy fruit being harvested two weeks
earlier than average.

Vineyards

From low yielding vines at Balhannah, in the central Adelaide Hills, and Macclesfield, the warmer and drier sub-region to the south.
Low yields achieved by aggressive pruning and bunch thinning.

Vinification

Hand picked and fermented as a combination of whole berries and whole bunches in open fermenters, with gentle plunging and minimal working. Aged in French oak barriques and some larger format for fourteen months.

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Past Vintages

2020

Season marked by extremes. Low yielding, high quality vintage.

Drink now or cellar until 2035

Tasting Note

2019

Sporadic heat waves and cool periods in between led to high quality but low yields.

Drink now or cellar until 2034

Tasting note

2018

Warm and dry throughout most of the growing season. Beautifully balanced fruit.