"A Kyloe or Highland Cow is a wild and hardy beast. This single varietal Mataro is fitting of the breed”
All of our wines rely on great terroir and great viticulture, but we also believe that an extremely significant factor affecting the quality of our wine, is when the fruit leaves the vineyard (the picking date). This is particularly true for Mataro, where patience is required to ensure physiological and flavour ripeness is achieved, regardless of the sugar levels in the fruit. When picked green, Mataro can be tough, angular, insipid and lifeless. However, patience is rewarded with dense, wild and completely rounded wines made from ripe fruit. The climate in the Barossa Valley is perfectly suited to achieving this level of ripeness and is a place where we truly believe some of the best Mataro wines in the world can be made.