Alongside his Sangiovese and Shiraz Viognier, this is one of Bryan Martin’s iconic wines. Fruit for the 2023 was sourced from four vineyards: Ravensworth estate vineyard; Long Rail Gully and Barton Estate in Murrumbateman; and Moppity Park in Hilltops. The grapes were cold-soaked for a day before being pressed to a mix of concrete vats and 1000-litre ceramic tulips for fermentation and maturation with lots of solids. After blending, the wine was returned to the tulips for a short period before bottling.