Winemaking: Primitivo from dry grown vines on the rose quartz soils of own Dadd’s Block is hand harvested to ensure the grapes are delivered to the winery in whole clusters. Partially destemming into open top fermenters, around 30% whole clusters are included in the ferment, which is allowed to start naturally. In contact with skins for around 12 days with daily pumpovers early in ferment followed by punching down as the ferment finished, ensures gentle and controlled extraction. The wine is moved to bottle after only six months ageing, to capture its vibrancy and energy.
The Wine: Raspberry, black pepper, dried oregano and tobacco leaf make this a dry red that is atypical for the Barossa climate with its high end aromatics. The sweet, soft and round tannin palate bring back the familiarity of this warm climate and early released wine. Flavours of bright red fruits, wild herbs and bright acidity ensure that this wine is best enjoyed at the lunch or dinner table and drunk with friends in abundance without any pretentiousness.