Clone: PT23 and BVRC12, own rooted- Vines planted in 2001.

Our Syrah fruit is sourced solely from the warmest Block in Lone Star Creek Vineyard, Upper Yarra Valley.

Fruit was picked on 20 March, 2019.


Winemaker: Franco D’Anna

Total crush: 48 Dozen

Lone Star Creek syrah

50/50 bend of clones. PT23 fruit, the Shiraz work horse of Australian wine – fuller bodied, smaller bunches and complex tannins, are combined with the classy BVRC12 clone – larger softer bunches with pepper spice evident in the vineyard.

75% crushed and de-stemmed and 25% whole bunch both placed in open tank with minimal plunging. Wild yeast fermentation. Crushed and pressed and transferred to 225l used barriques at approximately 4 Baume to complete fermentation in barrel.

Full malolactic fermentation followed, sulphur added and the wine not touched again for twelve months. The two clones were blended and racked to stainless steel tank for settling prior to bottling.

No fining or filtration, contains minimal preservative

Bottled: 02 June, 2020.

Vegan friendly: no animal products used

13.0 % alc/vol; Approx. 7.7 standard drinks

Tasting notes:

Lovely deep garnet red colour with a lighter hue. A smooth, complex combination of aromas and flavours in a cool climate, Rhone style wine. Dark plum and berries aromas abound, overlaid with white pepper spice. A soft mouth filling mid weight palate with subtle tannins and plenty of length in the finish.

Perfect with meaty pastas, roast pork and blue cheeses.



“Spice galore. Sweet roasted spices and peppers. A touch of mescal too, just a little. And soft, almost velvety, folds of cherry, red but a touch of black, almost into plum. Sweet and savoury, soft and sinewy; a holy combination. It’s medium in weight, perhaps a shade lighter. It has a cool, savoury charm. Pull up SBS On Demand, pick world movies, order in, open this, you’re set.”


“Medium to full red/purple hue, with a straightforward red-fruit and fresh-turned earth aroma. The wine is light to medium-weight, soft and easygoing, with crisp acid freshness at the end and medium-length.”