Wine Advocate 92-93 points

2006 provided ideal conditions for excellent fruit production, delivering low to medium yields, and produced wines displaying warm and well-balanced fruit characters. This shiraz was fermented in open top concrete tanks with minimal winemaking intervention and hand plunged twice daily, before extended maceration on skins for two weeks. It was matured in new French oak barriques for 24 months. The nose comprises dark fruits and spice, complemented by hints of black and white pepper. On the palate, this shiraz is supple and spicy, offering a dry lingering finish. Production is limited to around 250 cases or 10 barriques.