Supple and refined, Brooks Road reflects its cooler source in its elegance and finesse. It’s immediately harmonious and smooth, despite its wide scope of aromas and flavors, which range from Morello cherries, through faint bergamot, to creamy orange chocolate with soft velvet tannins. While it’s assured to offer profound delight as it mellows and matures, it’s a silky treat already.

After the hand-picked Shiraz clusters were delivered from high country (210-230 metres) by Viticulturer Michael Lane, Winemaker Charlie Seppelt destemmed and sorted the berries into open fermenters. The cold soak was four days, the skins plunged three times daily, and the minimum time on skins was eighteen days. The wine was then basket pressed; its free run and pressings kept separate. To minimise filtration at bottling, four rack-and-returns were conducted over eighteen months as the wine seasoned in a mixture of Burgundy-coopered barrels.