AT A GLANCE
Textured & Savoury, Red, Medium-bodied
French Cuisine, Peking Duck, Roast Pork Belly
The Key Report - Tony Keys 2017
A NOTE FROM OUR WINEMAKERS
Complex dark spicy fruit, oak and nutty characters on the nose. A full flavoured palate with some ripe berry and slightly savoury fruit adding to the complexity.
Gary BaldwinChief Winemaker
Peter DillonSenior Winemaker
THE FINER DETAILS
This is a dark spicy wine with complexity derived from two parcels of grapes. It has savoury tones of olive and dried herbs and black cherry flavours. A wine with texture and weight, it partners equally well with rich French-style cuisine or spicy Asian foods.Download Tasting Notes
Good winter rainfall leading to excellent soil moisture set the scene for a terrific vintage. Rain in February provided welcome and timely relief in the otherwise dry and warm conditions.
Fruit for this wine came from two vineyards – one on the valley floor where soils are clay loam over yellow mudstone and one in the Upper Yarra, with its rich, red volcanic soils. The wine was fermented in small closed fermenters over 12 days and then aged in French oak, 33% new, for 11 months.
Yarra ValleyVictoria, Australia
One of Australia's premier cool climate wine regions, the Yarra Valley encompasses such diverse topography that it can produce premium quality fruit in a range of grape varieties.Read more about the Yarra Valley
THE STORY BEHIND THE LABEL
SPECIAL OCCASIONS • CELLARING • GIFTING
The Collection series are a set of premium wines from hand-picked regions around the world – each crafted to reflect a supreme sense of place and exceptional character.
The labels each feature a unique photographed object collected from the region the wine was grown, designed to present a story of the region's distinct characteristics.
This rock was collected from the banks of the Yarra River which flows through the region and gives the Yarra Valley its name.