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This wine exhibits all the hallmark characteristics of Hunter Valley Shiraz, with a good level of spice backed up with a red berry palate, showing strength and complexity. We have aged this wine for a few years to ensure that it is ready for enjoyment on release.

Dark cherries, subtle oak, white pepper spice. Bright red and black fruits with savoury spice.

These grapes were grown using Biodynamic practices and are Certified with the ACO. The wine was fermented naturally using wild yeast living in the vineyard. The wine was basket pressed and matured in small oak barrels for 12 months. The wine exhibits a ripe berry bouquet with a hint of white pepper on the palate. This wine will become well integrated and more complex with extended cellaring.

Deep yet bright mulberry purple in colour, this Hunter Cabernet – Merlot is a charmer. The aromas show loads of energy, with 80% Cabernet Sauvignon providing fresh florality, opening with briarberry and raspberry. These perfumes open out to deeper signatures of crème cassis and mint, plus subtle background support of vanilla and menthol from fine French oak. Cabernet is supreme on the palate too, delivering long, focussed flavours of raspberry and cranberry with hints of olive. 20% Merlot contributes roundness and depth throughout, with spiced plum silkiness that adds body and softness onto the finish. Tannins are powder-soft, showing the plush satin-like harmony of deluxe French barrel. This elegantly structured blend is definitely a keeper, and will take several years of cellaring to open out. Decanting is ideal if drinking earlier.

6ft6 Shiraz is a rich, succulent and savoury style of Shiraz. More about finesse and complextity than potency, this red reflects the Moorabool Valley's ability to produce a more refined style than most warmer regions. Unless you have more will power than most, enjoy this Geelong red while young and fresh.

Aromas of plums, spice and background peppery hints lead to a richly flavoured palate of blackberry, plum and anise fruits. Firm, supportive tannins will hold this release in good stead for further cellaring.