It’s a one-off, really. In 2023, an opportunity to work with a pretty special Cabernet block from the Barossa presented itself, and we needed not to be asked twice. Making a Cabernet is a holy grail of sorts, not something to be rushed. Indeed, it is a wine that spent a year in a barrel and another in a bottle, all that to be in a prime shape right now. 

A reasonably restrained nose just primes you for what is coming, which is ample: black currants, blackberries and dark cherries, faint vanilla, chocolate and… you take it from here. 

A pretty unbelievable wine. 

Certified Biodynamic Cabernet Sauvignon from Greenock, Barossa Valley

25 dozen made