From 23 year old vines in the Red Hill vineyard. Sitting at 90m with a northern exposure, this is one of the warmest sites on the Mornington. The fruit is handpicked and 100% whole bunch fermented. Kept on skins for four weeks, the wine is then pressed and a portion sent to barrel for a barrel ferment. The remaining wine is sent to barrel once dry. Slightly closed initially, with a few minutes in the glass this wine reveals itself – beautiful red fruits, with a touch of wood smoke and Asian spices. Seductive, rich and fleshy but never loses its line. Wonderfully tangy and fresh.