“From a vineyard at 560-580m on the steep slopes of Mt Lofty, with two natural amphitheatres; the grapes were hand-picked into 8kg baskets, whole bunch-pressed, the juice gravity fed to used French barriques in the underground winery (eight separate components in eight barrique), wild-fermented and 6 months on lees, 2% mlf. All about texture, not primary fruit, and will appeal to those who know what to expect.”  93pts, 13.0%alc, Drink by 2018, $28, James Halliday 2 August 2016