An approachable, positively matey South Australian Shiraz-Grenache blend, it is rich in dark fruit and scented with leather, spice, and sandalwood.

Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. This wine does not undergo fining or filtration before bottling.

Shepherd's pie with lamb, smoked turkey, roasted pork loin, or manicotti with marinara sauce