Terra Sancta Est P/Noir

Most of the fruit comes from the oldest vines, on the Slapjack and Sarah's blocks, in schist and limestone soils. The Estate wine reflects the Felton Road side of Bannockburn, which leans towards darker berry and stone fruit.

The winemaking is hands-off. The fruit is wild fermented, then aged for about ten months in a mix of barrique and large-format oak, and the wine is bottled neither fined nor filtered, under screwcap. In the glass it shows brambles, violets and red berries, with plum, spice, a hint of licorice and nutmeg, and a silky, coating texture that stays fresh and a little gritty. The finish is long.

Roast lamb rump with rosemary suits it, as do venison sausages with braised red cabbage or a mushroom and gruyere tart.