This Shiraz was sourced from old vineyards in the Krondorf, Moppa, Light Pass, Ebenezer and Eden Valley regions. Fermentation with submerged cap took place in small open stainless steel fermenters. The wine was then barrel matured for 15 months in 32% new fine grain French oak hogsheads (300 liters) and the balance in two, three and four-year-old hogsheads.

TASTING NOTES: The nose shows lifted boysenberry, florals and hints of anise and clove. The palate is awash with fresh, vibrant blueberries and concentrated plums with hints of cedar spice finishing with flowing waves of extremely fine tannins.