This is a remarkable food-friendly wine, featuring aromas of spiced apple tea cake and a delightful mix of flavors, including poached pear, apple, quince, and a hint of ginger spice. Its rich fruit weight provides a smooth, rounded texture and a long finish. The wine is partially fermented in older French oak barrels, with lees stirring, and aged for four months in oak, giving it impressive length.

Michael and Kerry Dunbabin own one of Tasmania's most historic properties, which dates back to 1826. Covering 1800 hectares, the property includes a vineyard with 9 hectares of pinot noir, 6 hectares of pinot gris, 1.5 hectares of chardonnay, 1 hectare each of gewurztraminer and riesling, plus 10 rows of shiraz – and there's plenty of space for future growth.