Sourced from a single 2-hectare vineyard in Marananga—known as the Doeckes block, planted in 1993 on sandy soils with ironstone over clay—this wine delivers in style every time. Rows are planted east–west to encourage even ripening, with sustainable practices like cover cropping, minimal soil disturbance, and single cordon spur pruning.

Small-batch and vegan-friendly, this Shiraz is generous, bright, and perfect for entertaining great friends. Hand-picked, destemmed, crushed and fermented on skins in open fermenters for seven days, it’s basket-pressed and matured in a mix of new (10%) and seasoned (90%) French oak for 18 months.