Mudgee clone and a natural-yeast ferment for 13 days on skins with pumpovers only. Matured in older, 500L French barrels for 11 months. A medium ruby crimson. Aromas of red cherries, dried rose petals and a little sandalwood leads onto the palate which has some sweet and sour cherry fruit and fine, yet chewy tannins that are going to need another 6–12 months to ameliorate. Philip Rich for James Halliday