The Moorooduc Estate whole bunch project continues with this wine the whole bunch ferment adds both complexity and density to the wine. There are lifted floral notes, and enhanced savoury, firm tannins as a result of this winemaking technique. And it gives Richard a chance to put on his boots and walk around on the wine!

Deep ruby red in colour, with a dark, rich, perfumed nose. Aromas of black roses vie with black plum fruit, black pepper and some lifted cardamom spice. On the palate the wine is savoury and dense, with flavours of black berry, plum chutney, peppercorns, and earthy richness. Firm, drying tannins linger long and this wine just cries out for a plate of slow cooked lamb with mint and cumin!