2018 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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Very deep purple/red colour, with very ripe dark chocolate aromas. A deep, dense, concentrated bouquet and palate flavour. A very rich, fleshy, concentrated, solid, mouth-filling wine. Lovely fruit-sweet middle-palate. A stand-out wine. 96 points  (Huon Hooke)

Originally planted to merlot in ’96, but progressively replanted/grafted to tempranillo through to ’06. Only 50 dozen made, attention to detail inevitable. This is as juicy as you could expect from any tempranillo, with red and blue fruits caressing the mouth through to the aftertaste. 94 points (James Halliday)

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.


The 2017-2018 was the second-warmest season on record behind 2016, but due to consistently warm and dry conditions rather than any extreme heat. Timing of budburst and harvest were fairly normal. Conditions for vine growth and development were good and disease pressure was low. Weather during vintage was exceptional, consistently warm and dry apart from one downpour in late February which caused little trouble. Warm sunny days were balanced by cool nights giving a high diurnal temperature range. Quality is exciting across the board, with the later ripening varieties perhaps benefiting the most.


Hand picked 10 April 2018, at 13.3 Baumé. Had 5 days pre-ferment maceration, then wild-fermented in open vats 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 2019; 50 dozen made. Alcohol 14.0% by volume. Vegan friendly?: Yes.

Drink now to 2038.