2019 Dry Spur

The Dry Spur block of Tempranillo has a north-easterly aspect and thin soil. Very fresh, bursting with blue fruits and a hint of oak. Picked at perfect ripeness, the palate features round, grainy, chewy tannins. A lovely wine.

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Deep, concentrated red colour with a tint of purple and a rich, liberally-oaked bouquet of dark chocolate and some vegetal undertones. It’s bold and youthful with full body and firm but balanced tannins. A big, bold, beautifully balanced red wine. It reveals more perfumes of berries and spices when given time to aerate and has the potential to build more character with more time in bottle. It’s already a terrific tempranillo. 95 points. (Huon Hooke)

A neat confluence of juicy, tangy and tart fruit, with flavours of juniper, charcuterie and woodsy spices. The tannins are embedded with a fine sandy/grainy texture and the mouthwatering acidity demands a plate of jamón. Lovely wine. 95 points (Jane Faulkner)

Winemaker's Notes

One of three single-site bottlings of Tempranillo, selected for their distinctive character from within our 9.3Ha vineyard. Dry Spur (0.934Ha) was originally planted to merlot in 1999 and has been grafted/replanted to tempranillo since 2009. This wine comes from clone D8V12 from the first 0.391Ha of the block. The block lies 170 metres to the north of the Rock block and rises 30m to 698m elevation with a north-easterly aspect. Soil depth declines up the slope, being thin and bony at the top. The site is slightly earlier-ripening with darker fruit flavours and grainy tannins.

This year we celebrate our 30th vintage. Just like last year, the 2018-2019 was the second-warmest season on record behind 2016, this time with some very hot summer weather. A very dry winter saw us applying irrigation prior to budburst for the first time. January was particularly hot, and irrigation was used to prevent heat damage. Subsequent weather during ripening and vintage was good. Yields were down in most varieties, but quality was good, and once again, the later ripening varieties benefitted from the milder conditions, showing great colour and flavour definition.


Hand picked 22 March 2019, at 13.5 Baumé. Started after only 1 day pre-ferment maceration, then wild-fermented in an open vat with hand plunging. Pressed to French oak (mainly one year old) after 9 days post-ferment maceration. Unfined and lightly filtered. Bottled under screwcap January 2020; 24 dozen made. Alcohol 14.5% by volume. Vegan friendly?: Yes.

Drink now to 2039.