Nick O’Leary focuses his winemaking on small parcels of the highest quality Canberra District Riesling and Shiraz. He has been acknowledged as one of the brightest talents in the region.

Cellaring: 10 - 20 Years from Vintage

Foods: Crispy skin duck breast.

Oak: 12 months in top quality French barriques.

Nose: An elegant fragrance of red-fruits, dusted spice and lifted white pepper.

Palate: The palate brims with dark berry fruits and delivers a silky textured mouth feel which finishes with long fine tannins. This wine has been made in minimum quantities. So get in quick!