I know the name of this block automatically suggests certain flavours and aromas, but it's not mere autosuggestion that had me scribbling notes about a bouquet of apricot and peach. Like the wines of that other apricot orchard district, Cote Rotie, this Shiraz does indeed smell like a bowl of freshly sliced stone fruits in a bowl, but this one also includes mulberry, blackberry, whole grapes and Black Forest kirsch. The delinquent barrel blend also had a slight appley whiff, which seemed merely to add to the whole fruit explosion. There's also some pleasant seasoning oak evident, although the general effect is one of a dense velvet meniscus, with nothing protruding rudely from the surface. The palate's sensuous and viscous, with a slightly waxy feel. Once that softness has its chance to impress, there's a gradual rise of firm, but beautifully assimilated, velvety tannin and acidity. This is more elegant and slender than your usual Greenock Creek Shiraz. The finish is long and tapered, with that appetizing acidity bringing the whole thing to a lip smacking, tantalizing, long and lingering finish. Then comes a range of aftertastes that reminded me of an astounding chocolate and chili sauce that Adelaide's great chef, Cheong Liew, once made to season a barramundi that we quickly demolished.