"Squid-ink-purple colour, scents of plush boysenberry, balsamic flowers and coffee. A rush of flavour, sweet red and black cherries, bacon fat, dried herbs and vanilla bean cradled by a full-body with svelte tannins. Showcasing flavour concentration, depth, opulence and long persistence to finish." - Amanda Yallop, The Real Review
"Dried mint, sage, iodine, blackberry, spice. The region is stamped firmly on this wine. It picks up on the palate, with deep ferrous tannin, plenty more of that inky and sizzled sage leaf character, deep black fruit, menthol, bacon bone and black olive flavour, furry feel and a powerful finish of fennel and sage sausage. It offers a distinctive flavour profile, and it’s a curious wine in a way, high quality, but kind of overt." - Gary Walsh, Wine Front
"Hand-picked, 25% whole bunches and the remainder has been destemmed, mechanical berry sorted and crushed. Cold soaked. Open fermenters. Plunged. Wild yeast fermented. No pressings are used in this wine. Kept on lees in 35% new French oak, 65% older French oak for 15 months. We select individual barrels which showcase the characters of the ironstone soil where the fruit grows." - Yangarra
Organic
Vegan-friendly
Sustainably-made
Qualifies for 10% discount in a straight dozen
