• French oak
• Red cherry
• Brown spice
• Lingering finish

"A complete wine with a bouquet of fresh red cherry and quince, some button mushroom and red apple. There’s a youthful, taut palate squeeze, backbone of acidity and bright core of red berry fruits. Plum, cherry, raspberry and quince. Still knitting together with best drinking from late 2025 through 2029+" Cameron Douglas, Master Sommelier, May 2024

"Intense, concentrated wine with black cherry/berry, raspberry, vanilla, chocolate flavours supported by fine, drying tannins and fruity acidity. Should age well. Give your glass a good swirl to aerate the wine" Bob Campbell, Master of Wine, Real Review, May 2024

Bright and lively on the nose with vivid aromas of raspberry, blueberry and red currant fruits immediately evident while nuances of toasted brown spice, dried earth and subtle herbaceous notes add complexity.The palate is vibrant up front with a core of juicy fruits suggestive of wild berries, red cherry and tamarillo. Cola and toasted spices add layers of interest to the mid whilst a sinewy thread of fine-grained tannin entwines the palate and ushers you towards a pleasantly lingering finish.

A regional blend of fruit grown at our own Queensberry and Bendigo Vineyards alongside fruit produced by our growers throughout the Queensberry, Bendigo, Pisa and Bannockburn sub regions of Central Otago.

Fruit was hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre fermentation maceration before ferment was allowed to begin utilising naturally occurring yeast. A small number of ferments contained up to 40% whole bunches where stem ripeness allowed.Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent between 24 and 32 days on skins prior to pressing to 225L oak barrels for maturation.

Food Pairing: Spaghetti alla Puttanesca.