Sourced from Carl Brown’s certified organic Alanbrae Vineyard in Colbinabbin, Heathcote, planted in 2001 to the PT23 Shiraz clone at 200 metres elevation on ancient 550-million-year-old Cambrian soils. The wine is made with 95% whole bunches, wild fermented in a 4,000L concrete vat using a vineyard-derived pied de cuve. Carbonic maceration is employed, with the fruit left untouched for the first seven days before gentle hand and foot plunging.

Following malolactic fermentation, the wine was matured for an extraordinary 48 months in a seasoned 2,800L French oak foudre, then bottled unfined and unfiltered, with a further two and a half years of bottle ageing prior to release. Dark earth, red cherry and liquorice lead into ripe black fruits, spice, sage, cacao and a mineral-edged earthiness. Despite its concentration, the wine remains fresh and energetic, with fine acidity and long, savoury, persistent tannins. 95 points from both Angus Hughson at Vinous and Jeni Port at Halliday Wine Companion, with an ageing potential of 15+ years.