Each varietal comes from a single vineyard (from Barossa, Adelaide Hills and Langhorene Creek respectively) and was partially destemmed and wild fermented until dry. Each was then matured separately for 9 months in old Burgundy barriques before blending and ageing in tank for 6 months. Lifted and lightly floral with dried herbs and wild berries on the nose followed by cherries and darker fruits on the palate. Juicy acidity leaps around the mouth with light dusty tannins that are ripe and soft. Slightly fuller than the nose implies yet the acidity keeps it nice and playful. Tapas. Fried things on bread. Olives and charcuterie.