This wine is an attempt at essentially trying to emulate a light, cool climate red, with Negroamaro and Nero d’Avola being the perfect varieties for the task. The nose this year has a certain intensity – perfumed olive tapenade richness and savouriness belies the lightness on the palate. Fruit forward up front – maraschino cherry, spiced plum and quince – makes way for second half of lovely earthy, amaro-esque savouriness; cola berry/chinotto characters with a burnt orange undertone. These bitter, herbaceous moments work in tandem with the elevated, juicy fruit, held together by a touch of fuzzy tannin and grippy mouthfeel, to make a very, very drinkable, medium bodied red.

Negroamaro and Nero d’Avola are the two varieties that are perfectly suited to the hot, dry Riverland and the nature of the wines we want to make. The cooler vintage conditions meant that acids remained high and flavours developed intensity and nuance. Wild fermented in stainless steel, each parcel was picked and fermented separately, and blended prior to bottling.