From fruit grown to a vineyard which lies at the heart of Wrattonbully chosen for its soil types (principally shallow red soils over limestone), undulating aspect and coolish, reliable climate. There are two blocks, one is east to west facing along a rise of red soil over limestone, the other faces north/ south following down a slope with red soil on limestone. Grapes from both blocks are crushed to small fermenters with native yeasts. After pressing, the wine was run to barriques and hogsheads for the completion of malolactic fermentation followed by six months maturation in a selection of new and mature oak. Minimal intervention has been the watchword throughout the vinification. Approx 13.5%

Wrattonbully Vineyards is a noteworthy winemaking estate established by the Hill Smith family in 1994. Inspired by the torrid, savoury red wines of Spain, Wrattonbully makes an excellent introduction to Tempranillo. After several visits to Spain by Robert Hill Smith and Yalumba winemaker Louisa Rosa, it was decided to plant an imported clone D8V12 to the six and a half hectare Davis Block site in slightly cooler climes than it's Spanish origins. The result is a pure and articulate single vineyard wine that demands to be engaged and experienced.

A vibrant crimson with purple hues. A perfumed nose of blackcurrant, spiced plum and morello cherry. A mouthfilling palate fully expressing the savoury fleshy flavours of Tempranillo with plum and persimmon fruit, finishing soft and round. Drinking well now, this is an earthy wine that's perfect with (what else) paella and tapas, chorizo and char grilled octopus. It's presence of savoury fruit characters and brittle, bitter chocolate tannins make it a lovely affair to enjoy just on it's on.