This vineyard is nestled in the hills of Donnybrook, the orchard district of South-West Western Australia. The flavours from this block are plummy and spicy. It is uncanny that the fruit flavours of this vineyard are reminiscent of the fruits grown in the area: cherries, apples and plums. This wine is a great representation of the region with a big, yet elegant middle and fine, ripe tannins.

The site is a gradually sloping north facing hill, with gravely iron stone soils. The vine shoots are tucked for maximum fruit exposure, designed at expressing the bright berry fruits.

The grapes are crushed and chilled to 6 degree Celsius into a road tanker in Western Australia. The must is then transported across Australia over 4 days to the Hunter valley. This combines cold soaking and gentle agitation to provide amazing colour extraction on arrival to the Hunter. The ferment is pumped over for 3 hours initially and reduced pump over times as the ferment progresses. This is to avoid extraction of harsh alcohol- soluble tannins. The amount of extraction is carefully managed to structure the berry fruits and tannin quality with the 80% tight-grained American oak and 20% spicy French oak from the Allier and Nevers forests.

Wines are matured in barrel for up to 16 months, with three or four gentle rackings during that time. All barrels are finally blended, lightly filtered and bottled.