2018 was a cracking year in the Yarra Valley. Caroline sources her Syrah from a vineyard on the Yarra Glen/Dixons Creek boundary. Location is critical for Syrah in the valley, and the 22-year-old vines here sit on a ridge that juts out from the Great Dividing Range.

The soils are lean, with lots of mudstone and gravel throughout, and the west-west-east-facing slope is incredibly steep. This combination gives the fruit incredibly long hang time, resulting in ripeness with finesse. The fruit was picked by hand and fermented with 65% bunches, 20% whole berries and the balance destemmed and crushed.

Ferments were pumped over daily for 15 days before being pressed to French hogsheads (12% new) for maturation.