Adelaide Hill, South Australia

Sourced primarily from Sam Virgara’s vineyards in the Piccadilly Valley, but for the first time also including a parcel of fruit from the Scanlon family vineyard. Harry Scanlon worked for Ochota Barrels a few years back and this site is now known as the Taras Vineyard. 

Open top fermented in micro batches, gently hand-plunged and whispered to seasoned barriques and puncheons. No additions beside minimal so2. 

A strikingly floral nose of crushed petals and stems sets the framework. Garrigue and nordic forest undergrowth abuts damson, pain d’epice and a subtle peatiness into a convincing show of rusticity. A delicate sappiness with a taut, yet compact and textural palate. Tarry red currants and slightly meaty components enfold long with a savoury and at times medicinal egress.