A blend of Montepulciano (43%), Negroamaro (43%) and Aglianico (14%) from the Stansborough vineyard in the southern Barossa Valley.

All the fruit was destemmed and lightly crushed (rollers open) to their fermenters. The Montepulciano was placed in concrete open fermenters and seeded with Melody yeast. Temperatures were allowed to reach 28C with header boards allowing gentle extraction. After 10 days on skins, the fruit was basket pressed and transferred into older French oak. The Aglianico and Negroamaro were split into two smaller fermenters and indigenous yeast was allowed to start fermentation. One parcel was fermented on skins for 12 days with the other remaining on skins for 75 days, a percentage of both was used in this blend. The three parcels were matured separately in older French oak until blending in late May. The wine was left in tank to settle naturally before bottling. No fining or filtration used.

Vibrant in colour, with aromas of cherry, rose, herbs, orange skin and sweet spice resembling red wine-based vermouth. A crunchy lively palate showing elements of each variety, the Montepulciano adding the red fruit notes, Negroamaro adding citrus and spice elements with Aglianico giving floral, herbs and the fine tannin and natural acid.