Description
A more serious and complex expression has emerged from the 2024 season, with dried herbs interwoven through florals and bright fruit, leading into a long, gentle finish.
Eat: Antipasto, cured meats, pickled vegetables, salami, braised dishes, and slow-cooked fare.
The Myree Valley sits just beyond a small ridge from the main King Valley floor. Cool air flows down from the surrounding hills, moderating temperatures and slowing ripening. The vineyard is planted on soils formed from the broken-down bones of Victoria’s high country, contributing to wines of subtle complexity, balance, and fine structure.
Harvest took place in the third week of March following a textbook growing season. Fruit was fully destemmed into a large open fermenter and cold soaked for 48 hours. Fermentation proceeded naturally with minimal intervention, using short pump-overs to keep the cap hydrated. The wine was matured in seasoned oak for 15 months to build structure, before bottling in July 2025.
Dark berries, dried herbs, and rose petal aromatics lead into a medium-weight palate of dark fruits, carried by taut yet fine tannins.
A wine made for the table.
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