2023 Lone Star Red


Syrah Clones: PT23 & BVRC12, own rooted (vines planted in 2001).
Pinot Noir Clone: MV6, own rooted (vines planted in 1997.)


Winemaker: Franco D’Anna

Total crush: 179 Dozen

Lone Star Red

50% Pinot Noir, picked between 10 and 18 March, 2023: 100% destemmed and lightly crushed into open fermenter tanks.

50% Syrah, picked 1 May, 2023: cold maceration prior to fermentation in open stainless steel tank on 100% whole bunch. Progressive crushing (stomping) over a two week fermentation period prior to crushing and pressing back into stainless steel tank.

Full malolactic fermentation of both batches.

Fruit Analysis (combined): Baume: 12.5; pH: 3.3; TA: 8.2

Inoculated yeast fermentation.

No fining or filtration.

Contains preservative – SO2

Bottled 20 November, 2023.

Vegan friendly: no animal products used 

13.0 % alc/vol; Approx. 7.7 standard drinks 

Tasting notes:

A lovely fresh combination of fruit and spice in a lighter bodied style which brings out the full expression of varietal character.  The 50/50 blend combines the texture and grip of the Pinot with the spice and dark fruit of the Syrah to deliver a memorable flavour experience. The pseudo maceration carbonique style of fermentation for the Syrah gives the wine a “lift” on the palate which is both refreshing and flavoursome.

You will love it with or without food, slightly chilled or at room temperature. A very drinkable wine which will remain fresh and light for a few years, if you prefer.


Wine Front, Gary Walsh: 92 points

A 50/50 blend of Shiraz and Pinot Noir. This is meaty, spicy and perfumed, blue and black fruit, dried herb with a stony thing happening. The Shiraz component seems to dominate the flavour profile, though there’s some raspberry and cherry from Pinot Noir… The tannin is grainy and fine, and the finish is long, offering juiciness with meaty/savoury complexity. Nicely done.