(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) Lift, brightness and cool-climate elegance immediately on the nose here, from vineyards at 750- to 820 metres on basalt. It spent 15 months months in French oak, only 10% new. There is a herbal character too, then moving on to a racy, cool, quite lithe palate with a bittersweet plum skin quality to the acid and moderate but tight tannins. Its a savoury style.
(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.
(2022) Vineyards run from 750- to 820 metres here on basalt soils. Whole bunch pressed into French oak barrels, 50% new, where it matured for nine months. Very aromatic and nutty, a little hint of mint or menthol. Very fresh and bright on the palate still, lots of flashing lemon peel and zest, a crispness and citrus drive, but wrapped in a little butterscotch to very pleasing effect. Very different from the Philip Shaw, but another really lovely expression of Chardonnay.