(2018) Named after Tom McDonald, credited with being instrumental in the development of Hawkes Bay wine region, this was fermented in a combination of large oak tanks and concrete, and spent 21 months in oak. It is deeply-coloured and glossy, with damson, black berries and a sheen of creamy, vanilla-touched oak. In the mouth the oak is a little resinous for me, which along with the 14.5% alcohol just swamps the fruit a little, the tart plum skins of the acidity and rasp tannins also playing against the fruit. The sweetness of the fruit does peek through, but finishing on spice rather than fruit.