From a vineyard set at 300 metres above sea level in the Yarra Valley, which is pretty high for there. View of Melbourne, they say. Certified organic. The wine sees seven days skin fermentation before being pressed and matured in old barrels. It sees zero sulphur added too. It’s a ruddy coloured wine loaded with perfume and texture. Plenty of bosc pear scents and flavours, a lick of cherry, some dried herbs and flickers of sweet spice. It’s chewy in the palate and then finishes with a twist of Campari-like tang. Super pleasing.