In the McLaren Vale region, and visionaries in the planting of Italian and French varieties. Long before it was fashionable, Mark Lloyd developed vineyards of Sangiovese, Picpoul, Chenin Blanc and others, plus of course, Shiraz. 

 The nose is spritely and fresh showing fresh lemon, cypress and white nectarine.

The palate is fine and long with fresh acidity providing drive and texture, flavours of citrus blossom, jasmine flower and wet stone leaving the palate craving seafood, natural oysters especially!

"Despite a relatively low alcohol of just under 12 per cent, there’s good ripe fruit in here – pulpy fresh green grapes – and a touch of creamy richness before the variety’s trademark, oyster-loving acidity kicks in. Try with freshly shucked Sydney Rocks."  Max Allen, Australian Financial Review