An earlier drinking blend, capturing elegance and fine perfume.

This wine provides a snapshot of the memorably cold and late 2023 growing season, where spice and savoury characters prevail. Whole berry fermentation lets the wine tell the story of the season and the sites, from the cool spice and florals that typify Thorley Syrah through to a complex array of red and blue fruits, brine and savoury nut and dried coco aromatics.

RECENT REVIEWS

“This a co-op of sites for a syrah from the magnificent folks of VS&B and their home town quarry of Beechworth. First cracked and I raised an eyebrow at a little extra malty, spicy oak presence but that meshed in nicely and the wine hums with 30-or-so minutes of relaxing. Caveat, do take your time; worthy. I liked this a lot. It feels familiar and comforting, a welcomed slosh of dark cherry, clove spice, twiggy wood elements, bay leaf, faint mint and dark chocolate, brined green olive with a slip of granite-like mineral, rocky charm. Medium weight, faint but gently shaping silky tannins chime in, a long, cool finish ensues. It’s such a delight.” Awarded 93 points by Mike Bennie, The Wine Front.

“100% Thorley Vineyard fruit. Black peppercorn, nutmeg, clove, decaying leaves, salumi, and tilled earth sit above blackberry and blueberry in an upfront aromatic complexity. Some liquorice root and au jus with air. It's very savoury, seductive and inviting. There's a cooling and lifted mineral feel to the palate holding taut black cherry, blueberry, black pepper, and undergrowth within a frame of savoury acidity and fine grainy tannins. A more taut and delicate release reflective of the 2023 vintage, but still holding trademark savouriness and complexity.” Awarded 92 points by Tom Kline, Wine Pilot.

“Bright, bunchy, crunchy, blue fruited aromas along with spice, bay leaf, cola and clovey oak. Mid-weight, lively and full of blueberry, cherry, sarsaparilla and a wild brambly lift. The tannins are textured and savoury and there’s real zip and ping from the acidity.” Awarded 92 points by Aaron Brasher, for The Real Review.

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