(2022) Surprisingly, this 'alternative' variety is from a vineyard planted 24 years ago - the first in the Hunter. It was fermented in steel, then matured in in a mix of barriques and larger puncheon barrels, all French oak, and no new barrels for 12 months. Creamy oak and a bright raspberry fruit on the nose, the fruit red in character. The palate has a lovely succulence and sweetness; there's intense cherry and ripe plum, some intense spiciness, and lip-smacking acidity. Tannins are chocolaty and rich in a deliciously full and satisfying wine.
(2022) From red clay soils, the Shiraz vineyard is 35 years old, and the 10% Cabernet in the blend is from a 20-year-old vineyard. After fermentaion parcels were matured separately before blending several months later, followed by further ageing in French oak barriques for six months or so. Bruce Tyrell says the Cab not only adds some tannic heft, but gives it a bit more upfront punch. There's a herbaceous aspect to the aroma, a little green olive and fresh black berry fruit. On the palate there is spice and grippy, tight tannin, giving the palate an edge that keeps things lively and fresh, without any sense of heaviness or 'dead fruit'. The finish is fruity, spicy and zippy.
(2022) Again, from lower-lying vineyards around 600 metres, this is a selection of the best Shiraz, matured in French oak puncheons for 12 months, around 30% new oak. It's been in bottle for a couple of years longer than the Ross Hill, and is a much meatier style aromatically with bacon fat, spices and some coffee grounds, but a ripe core of red plum fruit is there. On the palate that sweetness bursts through, a lovely weight of ripe fruit, but constrained and finessed by very fine-grained tannins and plenty of cool climate acid structure.
(2022) Originally a sheep and cattle station, the family diversified into vines in the late 1990s. At 600-650 metres, on silty clay soils with some limestone, the wine was matured in oak puncheons for 12 months, 30% new. From a slightly warmer site, but still a fresh style, the nose has chocolate and mint, as well as a mix of blackcurrant and brighter cherry fruit. The palate has a lovely bounce and freshness, plenty of acidity here, gripping along with fine but sandy tannins. Juicy with plenty of tang and some herby-spice notes.