This wine is a pure expression of the rich fruit and spicy aromatics of Australian shiraz as well as the development of the savouriness and texture reminiscent of Syrah. A truly delicious wine.
Fermented and rested in 800Lt handmade Tuscan amphora for 11 monthts. Juicy black plums and dried herbs on the nose, blackberry, cherries and cooking spices on the palate, and most of all deliciously drinkable.
For no other reason than to be delicious. We suggest best drunk at fourteen degrees and not long after it comes into your possession. Co-fermented Sagrantino and Nero d'Avola, 1067 bottles produced.
This B5B Red blend is a riot of crushed fruit aromas with an underlying savoury edge. Its backbone is Pinot Noir and Sagrantino, giving this wine a beautiful aromatic lift. Think light and crunchy, with red berries, it's simply delicious.
This Pinot is made to be light, bright and easy drinking, while still holding onto fine tannins, adding complexity and sophistication. Think juicy red cherry, pomegranate, and orange rind.
Our estate Pinot is a true and beautiful expression of Geelong fruit; it pulls you in with its aroma of mushroom, and earth, enticing with some exotic dark cherry and wet leaves. You can expect flavours of dark cherry with undercurrents of earth and spice on the palate. Flavour, body, and finish are built to drink on release or age.
This wine has a beautiful power; its flavour profile is dominated by rich dark cherry but retains beautiful acidity. The Hat Rock Vinyard's black clay gives it a great, dark, umami, brooding character.
The limestone base at the Suma Park sight gives this Pinot an almost oyster shell aroma and a moreish quality to the wine. It has an elegant richness that is pulled back into place by a minerality and brininess from the limestone deposits.
