James Halliday’s Top 100 Wines of 2018

From nominated Gourmet Traveller Winemaker of the Year Franco D’Anna, this spends 6 months longer in oak than the standard label. And has approx 35% new oak with firm tannin, bright floral and red berry nose. In the winery, this has the same treatment as the Estate Pinot Noir except for the inclusion of twenty per cent whole bunches. This makes the tannins a little more finer and gives structure to the wine for further aging. The wine spends eighteen months in cask. The wine is not filtered, not fined, or stabilized before bottling.

James Suckling – Rated 95 Points
“Large format oak for six months and then barriques. A winter in tank to finish. The spicy and fragrant playfulness is exaggerated with a portion of whole bunches used in the fermentation. The deep-set palate delivers an exceptionally long, smooth and supple layer of tannins, carrying long and deep into the finish. Stunning tannin quality here.”