At 350 metres elevation, this is McLaren Vale's highest vineyard site, planted with cuttings from the legendary Astralis vineyard in 2005. The combination of altitude, dry-grown vines rooted deep into fractured rock, and single-stake training creates intense concentration and natural restraint. High-altitude sites like this typically produce wines with greater acidity, more refined tannins, and enhanced aromatics due to cooler night temperatures and increased UV exposure during the day.

The 2023 vintage was exceptionally cool and long, resulting in one of the latest harvests on record for McLaren Vale. This extended hang time allowed the grapes to develop complex flavours while retaining natural acidity and elegance. Cool vintages like 2023 typically produce Shiraz with more restrained alcohol levels, brighter fruit definition, and enhanced floral aromatics - evident in this wine's violet notes and fine-grained tannin structure.

Avoiding fining and filtration preserves the wine's natural texture, flavour compounds, and colour intensity that might otherwise be stripped away. This minimal intervention approach allows the wine's terroir expression to shine through unfiltered, though it may result in natural sediment over time. Many premium producers choose this method to maintain the wine's authentic character and mouthfeel, particularly important for showcasing the unique fractured rock terroir of this high-altitude site.

The 18 months in tight-grain French oak adds structural complexity without overwhelming the fruit's natural character. French oak typically imparts more subtle, spicy notes compared to American oak, complementing Shiraz's natural pepper and spice elements. The tight grain means slower extraction of oak compounds, allowing the wine's dark plum and cured meat flavours to integrate seamlessly with gentle vanilla and cedar notes while maintaining the wine's elegant, restrained style.

The wine's combination of dark plum fruit, cured meat complexity, and fine-grained tannins makes it ideal for rich, savoury dishes. Consider slow-cooked lamb with rosemary, aged beef with mushrooms, or game meats that echo the wine's earthy, violet-scented character. The wine's restraint and elegance also pairs beautifully with charcuterie boards featuring aged salami and hard cheeses, where the cured meat notes in both wine and food create harmonious flavour bridges.