14:30 Stu.
"The fruit was handpicked in the early morning of April 1 and delivered to the winery where it was then gently de-stemmed and crushed into open top fermenters. A cold soak took place for 5 days, with gentle hand plunging taking place 3 times per day. Fermentation was for 8 days, with a high portion of whole berries being retained, then lightly pressed to tank where the free run juice and pressings were combined. Once the wine was dry, it was sent to 6-7 year old French barriques, all of the process to retain vineyard and fruit freshness. A light screen filtration, then bottling; completing the process on October 17, 2016 and sealed under Stelvin screw cap."
Boysenberry - often strikes me as a very regional aroma - with varietal elements of woody spice, spice that just lifts things, tickles the nasal cavity.
Quite a chewy wine, somewhat at odds to that aromatic intro that suggests lightness. That’s no criticism, it provides something to latch onto, to take into the mouth, roll it around and savour its decent length. Good mix of fruit, nicely pitched acidity, herbal twists - and you’d suggest the faintest line of aniseed.
Good length, fine line of tannin adds to that. Another ripper. 91
Tasted on: Friday 9th December, a Leaf Day
Source: Sample
Price: $30
Alcohol: 13%
Closure: Screwcap
Website: http://www.hitherandyon.com.au/
Follow me: http://twitter.com/TheVinsomniac
A right old mix of fruit here, being: Shiraz 50%, Nero d’Avola 22%, Grenache 15% and Mourvèdre 13%.
Nero d'Avola, from the varieties home in Sicily. Of the finished wine, 30% is aged in steel to preserve the complex character of ripe red fruit, while the remaining 70% ages for 8-10 months in French oak barrels to soften the tannins and to add structure to this elegant wine. 
In 2000 Gruppo Mezzacorona recognised the untapped potential of Sicily and invested in replanting and rebuilding two estates along the ventilated Southern coast of the island. A significant producer from the island.
Essentially made in two batches, the Muscat Rouge and Carignan, then the remainder. It's a right old blend, being: Carignan 35%, Muscat Rouge 33%, Nero d'Avola 15%, Grenache 9%, and Touriga 8%.
Tranquillo Rosso, or peaceful red, a blend of Durif (40%), Malbec (33%), Nero d'Avola (18%) and Barbera (9%). 
All natural ferment in tank, with elevage in 1 and 2 year old French barriques for eight months.
A whiff of the overflowing ashtray married to some deep Plum and black cherry aromatics. 
A wonderfully fragrant first release, the only I'd suggest is perhaps how quickly you'd consume this given the aromatic seduction. It's floral, redolent of violets, segueing to seductive fruit, plums and Mulberry. 
Boysenberry - often strikes me as a very regional aroma - with varietal elements of woody spice, spice that just lifts things, tickles the nasal cavity.
Interesting colour - almost twilight/dusky pink, veering to garnet red. Striking.
Expressly aromatic wine, exquisitely perfumed: cherry compote, with a seasoning of sage and perhaps some fresh coriander seed. 
Seen quite a price increase since I first tasted the 2013 vintage (tastings), but for me the brand and wines out of the portfolio remain some of the most consistent, drinkable and exciting out of the region.
