Simply superb!

Lone Palm Vineyard was set up in 1992. Grapes for this wine came from three 80-to 100-year-old vineyards. Winemaker Tom White fermented the fruit from each vineyard separately using indigenous yeast, with 18%-20% whole bunches and the remainder whole berries. Gently basket-pressed into seasoned French oak hogsheads, the wine matured for 12 months before being bottled, unfined and unfiltered. BP Cola, vanilla and cream. Mouthwatering acidity, plum and blackberry. Bold, concentrated, with dark, brooding flavours that build to a rich finish. Overt oak flavours may soften over time. SM Musky spiced raspberry aromas. Ripe blackberry flavours with some spice and tobacco. Toasty vanillia sweetness and zippy acidity on the finish. BC Maraschino cherry, violets, oak spice, nutmeg. Opulent and full-bodied, with waves of complexity and savoury meat and cigar notes. A very long finish. 95pts Beth Pearce Decanter (January 2025)

Sourced from three very old vineyards all over 80-90 years old, two in seppeltsfield on the western ridge of the Barossa Valley and one on the Valley floor in Nuriootpa. All three are hand picked and fermented separately. Each ferment has 18-20% whole bunches and the rest whole berries. Each fermentation is natural/wild with no added yeast, the temperature is controlled so it’s a nice long and smooth ferment of about 10-12 days, then gently basket pressed into only seasoned French oak hogsheads. Each wine is keep in oak for 12 months before being selected and then blended together prior to bottling with no fining or filtration to maintain vineyard integrity.