Our reds are open fermented, with gentle cap management in the most traditional manner. This gives softer, more subtle tannins and allows for early access to the wine. After fermentation, the wine goes directly to old casks for natural settling. In the spring, it is transferred to small French oak barrels for approximately one year before bottling. In the warmer climate of the Hunter, we have no trouble achieving mature tannins in our red grapes. So you won’t find any herbaceous/capsicum characters so common in many cool climate Cabernets. Red wine is as much about how it feels in your mouth. Its texture, ripeness and maturity rather than the quantity of the tannins.

94 points James Halliday 96 points Jeremy Oliver