1 of each... a ‘vertical’ line up to compare vintages just for you!
A six pack valued at $570, yours for $450.
2006 - the first release. I made this at Stonehaven, using open fermenters, natural yeast and basket pressed with French oak. I purchased the wine as bottled stock. A structured year, cool - moderate weather, dark fruits. Responds well to a good decant a few hours before drinking. Still has many years left though.
2008 - the second release (2007 was a bad frost year). Made at Stonehaven, Then purchased in barrel for me to complete maturation and bottling. 2008 was a mild year with a very rapid finish. An early heat wave finished off the year. This was the last fruit hand picked that year early in the morning, after that we machine harvested in the cool of night and hand picked out any shrivel the day before. Lifted black currant, chocolate nose with a touch of Smokey tobacco, sage notes. Very smooth. Will age longer but yummy now.
2010 was a classic year, this fruit is from the Wetherall vineyard, fermented and matured at Redmans. Fortunately the year was very strong as my daughter was born not long before picking, so I remember plunging after feeds and not much else. It has very supple tannins and beautiful earthy complexity. It will age a long time but is a house favourite.
2015 is our current release. Dark intense fruit, structured, fine tannins. A beautiful drink but will evolve beautifully in the cellar, a really good season where fruit ripened perfectly. Made at Bellwether in the old Glen Roy Shearing Shed using basket press and open fermenters and lots of digging!
2016 be the first to try. Dried sage, rosemary, an early smaller harvest. This fragrant nose follows to a wine with great density and length. Will age a long time 25-30 years. Yet to be released, be the first to sample this powerful wine.
2017 was a cool year. Beautiful fragrance, purity and elegance. Dried mint, chocolate, cocoa powder like refined tannins. Great vitality! Will drink well young with beautiful fruit purity, but will age like an old Aussie Claret with great natural acidity.