Shiraz fruit taken from two vineyards in the Moorabool Valley. Cold soaked for 4 days before allowing indigenous yeast to ferment. !00% French oak (20% new) maturation for 9 months.

The name for this wine comes from a few places. It starts with the idea that wine has always been in my blood. My earliest memories of family celebrations always included the popping of a cork or the “christening” of someone with an aged red. I grew up in Orange NSWand my family owned an iconic pub that was a strong supporter of the local wine industry there through the booms and busts. My great grandmother was one of the first women in Australia to hold a liquor licence, and the family ran Kelly’s Rugby Hotel for 96 years.

The name also reflects my love for the Sydney Swans (c’arn the Bloods) and the heartbreak that entails.

Lastly I just love the name because I feel it embodies the deep dark luscious nature of Moorabool Valley Shiraz.