Light to medium-bodied and uses its thrilling line of acidity (rather like Pinot Noir does) to give the structure around which the wine is formed. There’s a fine tannin thread but this wine is about heady fruit and spices. Black cherry and pomegranate, cinnamon and cracked peppercorns.
Carolyn and David Brown have one of the few Graciano vineyards in Australia and what a joyful wine it produces. Drink now or over the next four or five years. It’s just the wine to chill lightly and drink mid-week with pasta or some of that lamb they rear around Padthaway.