”Partial whole-bunch fermentation with regular pumpovers and pigeage; 10 days' post-ferment maceration; matured 18 months in seasoned and new French oak barriques. I love the elegance and refinement of the cool '17 season in the Barossa when it's sensitively handled and sufficiently ripe. Andrew Caillard and Phil Lehmann nailed it. Unashamedly medium bodied. Fragrant. Spicy. Red-fruited. Vibrant. Refreshing acidity works seamlessly with finely crafted tannins to draw out a long and graceful finish. Bravo.”