Sourced from two prestige regions for shiraz in Victoria, this is a very reasonably-priced wine.

2005

93/100 points in the Penguin Good Australian Wine Guide 2007

Winemaker’s notes: "A combination of whole-bunch and gently-crushed fruit; slow fermentation in open fermenters, initiated using indigenous yeast strains; hand plunging three times a day; after pressing the wine was transferred to French oak hogsheads for malolactic fermentation, following which it was racked and left in oak for 12 months; bottled with only minimal filtration and may therefore deposit a harmless sediment.".

Tasting notes from Ralph Kyte-Powell (The Melbourne Age): "A smooth red with raspberry and blackberry fruit and a touch of spice on the nose; the palate is intense but not heavy, with moderate, dry tannins in support; drink over the next five years". 14% alc.

2004

89/100 from James Halliday in his Australian Wine Companion 2007 (the wine needs time to soften, he says)

Winemaker’s tasting notes (modified): "An intense and vibrant crimson, almost ink-blue; offers a complex array of prune, spice, fruitcake and plum aromas, with oak-derived char and vanilla; the palate is full of beautifully-integrated fruitcake, prune and plum fruit flavours; a well-structured wine, with power, balance and a savoury richness". 14.5% alc.