A pure, small-batch Syrah from Bryan Martin’s estate vineyard in Murrumbateman, made without Viognier or whole bunches for a more focused and savoury expression of cool-climate Shiraz. Matured for two years in a single Taransaud puncheon, the wine combines precision, spice and structure beautifully. The nose shows blackberry, plum and mulberry alongside violet, white pepper, blood orange and earthy spice. There’s a lifted floral perfume balanced by savoury notes of olive, herbs and subtle smoked meat complexity.
On the palate, it is medium-bodied with fine tannins, bright acidity and dark berry fruit carrying through the finish. Silky yet structured, with savoury spice, cool-climate freshness and a long mineral finish giving the wine excellent balance and ageing potential.
Ben’s Recommendation:
A beautifully refined Canberra District Syrah that leans more Northern Rhône than traditional Australian Shiraz. Elegant, savoury and aromatic, with excellent detail and structure. Fantastic with lamb, duck or Middle Eastern-spiced dishes. Drink now with decanting or cellar through 2035+.
