This Barossa Cinsault opens with fragrant aromas of red cherry and rose petal, layered with subtle hints of cinnamon spice. On the palate it is light bodied and refreshing, showcasing the variety’s naturally juicy, bright red fruit character and an effortless sense of drinkability.

The fruit is sourced from a neighbouring vineyard in the Stone Well sub region, just metres from the estate. The site’s red brown earth and buckshot ironstone soils play a defining role, contributing a fine, chalky tannin structure that underpins the vibrant fruit and spice profile and brings quiet tension and shape to the wine.

Cinsault is particularly well suited to Barossa conditions, with natural drought tolerance and a later ripening window that avoids the peak summer heat. In the early 2025 vintage, these qualities allowed the fruit to develop flavour intensity while retaining freshness and balance, hallmarks of a more modern Barossa style.

Hand picked in late February and early March, the wine was fermented using 100 percent whole bunches and gently foot stomped to encourage a natural fermentation. An extended post fermentation maceration of seventeen days on skins built texture and complexity before gentle basket pressing. The wine was matured for six months in seasoned five hundred litre French oak barrels, then bottled unfined and unfiltered to preserve purity, energy, and vibrancy.

The result is a poised and expressive Cinsault with lifted aromatics, supple texture, and a bright, refreshing finish that makes it as compelling on its own as it is at the table.