If you were to taste this wine blind, you would never guess that it is Australian. Bone dry, with just 12% alcohol and classically tongue-drying tannin, it tastes convincingly like an Aglianico wine from Campania or Basilicata in southern Italy. Now at more than 10 years old, it has evolved a pretty, transparent brick red, and it benefits from 20-30 minutes in the decanter. With wild hedgerow fruit aromas - rosehip and sloe - and a refined cedary fragrance from its time spent in barrel, it has a blood-iron tang and still-bright acidity that make it very much a wine to be enjoyed with food, in keeping with its Italian heritage. If you want something to sip on its own, look elsewhere!