About this Wine
Hunter Valley, NSW
Deep purple with violet hues.
Intense blackberry, black currant and spice are all evident with underlying notes of licorice, cinnamon and toast.
An excellent year in the Hunter Valley. Dry throughout the growing season, the vineyards burst early but a cool spring slowed the growth periods, meaning ripening was around 2-3 weeks later than usual. December saw warm weather with average rainfall allowing for healthy and clean canopies giving excellent ripening conditions. January and February saw significantly lower than average rainfall conditions which meant ripening was even and let the team have the ability to pick fruit at its optimum ripeness.
The palate is dense with black fruits. Silky and long with wonderful balance with supporting oak providing excellent framework with intense fruit and soft acidity driving focus and finesse.
A combination of hand-picking and machine harvesting. Fruit was delivered to the winery, crushed and destemmed to open top fermenters for a 3 day cold soak. Cooling was switched off and inoculation occurred, with a pump over regime 3 times a day. Pressed off at dryness, with malolactic fermentation in tank before racking to 25% new French puncheons. Blended after 12 months maturation in oak with minimal fining.
Drink now or cellar up to 15 years
92 points - Gary Walsh
The Wine Front
"The ‘High Paddock’ is a 25 year old planting over the ridge, near the winery. Red fruit, peppery, a bit earthy, whiff of liquorice. Medium-bodied chewy kind of tannin, a bit reductive and sullen as a youngster, boysenberry and firm acidity, earthy and powdery tannin scrapes along the finish. There’s a fair bit packed in here that needs time to unfurl. The makings are very good."
Member price $40.00