2019

Sourced exclusively from our special Block 31 (1.7 Ha). At 210m elevation, this is the highest section of the 1946 planted bush vine Grenache, which also has the deepest sandy soil. Our small yields were hand-picked 6th of March and mechanically sorted. 50% whole berries were destemmed and placed in open fermenters, with a long, gentle maceration for a minimum of 21 days. Wild yeast ferment. No pressings are used in this wine. Matured on lees in older large French oak and ceramic eggs for 11 months. Bottled March 2020. On the palate, it reveals a perfumed, powerful and pristine with vibrant red berry fruit. Cherries, rose petal, clove, white spice, pomegranate seeds. Complex minerality with elegant, sculpted tannins. Pairs well with kangaroo tartare, all spice, parsley, lemon, chilli, free range egg and potato crisps or Roast duck with cherries

Sourced exclusively from Block 15 (1.8 Ha), which lies amongst a north facing gravelly ironstone outcrop where the North Maslin Sand geology comes to the surface. Hand-picked (29th March), 25% whole bunches and the remainder has been destemmed, mechanical berry sorted and crushed. Open fermenters and on skins for 16 days. A gentle maceration principle of wetting the cap and only draining and returning when reductive. Wild yeast ferment. No pressings are used in this wine. Kept on lees in 35% new French oak puncheons, 65% older French oak Puncheons for 9 months. We selected individual barrels which were blended and further matured for 7 months in a 2-year-old French 25hL foudre. Bottled September 2020. On the palate, it reveals intense and graceful with savoury oak tannins framing complex layers of bright fruit – blackcurrant pastilles, plum, blueberry, leather. Pairs well with steak with Heirloom tomatoes, slow roasted onion and red wine jus or Barbequed spareribs

Tignanello was the first Sangiovese to be aged in barriques, the first contemporary red wine blended with untraditional varieties (specifically Cabernet) and one of the first red wines in the Chianti Classico region that didn’t use white grapes. Tignanello is a milestone. It’s produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. Extremely perfumed and vivid, with fresh mushrooms, cherry stones and blackberries. Medium-bodied with very fine tannins that are long and complete. Fresh acidity. Tangy and vibrant.

The 2019 Tour du Roch-Milon has a deep garnet-purple color, offering classic cassis, baked plums and cedar chest scents with hints of bouquet garni, pencil lead and lavender. The medium-bodied palate is lively and refreshing, laden with crunchy black fruits with an approachable, grainy texture and an herbal lift on the finish. 60% Cabernet Sauvignon, 40% Merlot

Located in the world-renowned Oakville appellation, in the heart of the Napa Valley, our Cabernet Sauvignon and Cabernet Franc vines benefit from the gravelly and loamy Bale soil derived from an alluvial fan in this warm yet temperate climate. Handcrafted using classical winemaking techniques, this wine is dedicated to Dr. Richard Johnson and Dr. Nancy Hampel who have always demonstrated their kindness of heart. It is ‘Heart of the Valley’ or ‘Coeur de Vallée.’ 75% Cabernet Sauvignon, 25% Cabernet Franc Winemaker Notes: Deep garnet-purple colour, ‘Coeur de Vallée’ is characterized by a striking bouquet of lavender and violets over a core of sweet red berries, crème de cassis, Chambord liqueur, blackcurrants and licorice, and compelling notes of mocha, espresso, chocolate and forest floor. Medium to full-bodied with an impressive fine-grained texture, this powerful yet refined Cabernet Sauvignon is expressive from start to finish, boasting a background freshness that supports the intense black fruit layers. The wine displays an extraordinary concentration, richness, finesse and purity while possessing silky and polished tannins leading to an elegant lift on the long, lush finish.