From the slower ripening blocks at Beresford Estate vineyard in the premier viticultural precincts of Blewitt Springs. A week of vinification in small open top fermenters, hand plunged, rack and returned for optimal extractions, gently basket pressed into a selection of seasoned and new French and American oak hogsheads for a year's maturation. A lifted nose of blackcurrants and violet, raspberries and vanilla, plum fruits, cherry and a sprinkle of milled spice, its fine tannins and fragrant cedar oak bring Beresford to a balanced, savoury finish.