A cooler, later, kinder season that played right to our strengths. Good winter and spring rains set the vines up well, then a mild summer and below-average temperatures drew ripening out into a long, patient stretch, with harvest running about two weeks later than average. Cool nights, courtesy of the Bonney Upwelling, held natural acidity and aromatic lift right through. The result is classic cool-climate Wrattonbully: bright colour, ripe but supple tannins, and a freshness that keeps everything lively and built to age. Patience paid.

Blackcurrant and cassis lifted by red berry, with bay leaf, fennel and black olive over graphite, earth and a touch of dark chocolate and toasted oak.

Supple and generous on entry, then the structure takes hold. There's real cabernet grip here, with fine, grainy, gently powdery tannins framing a core of blackcurrant, kirsch and darker berry fruit. Cooler-climate freshness keeps it lively and focused through a long, dry, savoury finish. Approachable now for its fruit and energy, but with the tannin backbone to reward a few years in the cellar.

Deep crimson with a purple-tinged rim

Made for medium-rare steak, but it also shines alongside slow-roasted lamb shoulder with rosemary, or a rare bit of theatre: peppered venison with a red-wine and dark-chocolate jus. The tannins and savoury edge will happily meet richer, gamier meats halfway.

19 April 2022

08 September 2025