A very dry winter was followed by a hot January which segued into a dry, mild conclusion to vintage. Small crops of both whites and reds were the result of dry conditions in winter and the preceding 3-4 years. In the case of the red varieties, the longer you waited for them the better they got.

Traditionally made in open fermenters and matured in a mixture of both old (60%) and new (40%) French and American oak. Of the new oak component, 90% was French and the balance American. The Cabernet Sauvignon has benefited from the addition of a small percentage of ‘cordon cut’ ‘Amarone’ style Cabernet which was left to dry on the vine for about two weeks after harvest. Separately fermented and matured, it was blended back just prior to bottling. The ‘Amarone’ style component adds an interesting dimension to this single vineyard wine.

• – SA Wine of the Year Awards 2010

• The Australian Wine Annual 2012 Jeremy Oliver

  An elegant, well-ripened and well-handled cabernet whose juicy presence of sweet cassis, blackberry and raspberry flavours is handsomely offset by fresh cedar/ vanilla oak, supported by fine, supple tannins, lifted by notes of  violets, mint and menthol and finished by a fresh, lively acidity.

  90 points

• The Age Good Wine Guide 2011 Nick Stock

  Quite bright and composed, with liquorice and cassis fruits, some hints of plum, tight-grain timber and bright florals too. The palate's neatly laid out on a fresh bed of fine tannin with abundant flavour – cassis and blueberries – and finishes with gently toasty oak. Very tidy.

  92 points

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