The auspicious soils of Yarra Valley can be quite old and weathered, so much so that Cabernet Sauvignon may struggle to develop the solid tannins which are so beloved of Australian enthusiasts. A component of Sangiovese is included to contribute good natural tannin and some savouriness. A dulcet rendition of Melba which will inspire you to sing, Lucia resonates alongside grilled meats, braised rabbit or pasta with porcini e olio di tartufo.

Cabernet Sauvignon from fully mature vines twenty years of age and a component of slightly younger Sangiovese. The Cabernet blocks are cane pruned and shoot thinned to eighteen bunches per vine, the newer Sangiovese to six bunches each. Grapes are hand picked into 8kg buckets and transported to the winery. Fruit is destemmed, partially crushed and tipped into closed fourteen tonnes fermenters. The wine is naturally vinified on skins for a month at a minimum temperature of 25C, pressed upon completion, settled overnight and gravity filled to a selection of new and seasoned oak casks where it matures at 16C for a year or more. Barrels are racked by gravity and assembled into the finished wine.