The fruit for this blend was sourced from the two best vineyards of the vintage. Both vineyards were severely pruned and were dry grown producing just one and a half one to the acre of highly concentrated fruit. We hand-picked the fruit to create a wine which would last extended cellaring. The grapes were transported to the winery in the early hours of the morning to avoid the summer heat where they were hand sorted then de-stemmed and crushed before being co-fermented in large wooden vats after extreme cold maceration. The wine had its malolactic fermentation in new French oak then we again selected only the best barrels which were then aged in 24 months in oak to be used in the final blend and bottled with minimal filtration. We stored the wine in our families cellar for the next decade prior to labelling then released the wine as a 16 years old to celebrate 130 years of family winemaking.

Dark maroon red with a rich ruby-red hue. Complex bouquet featuring alluring dark chocolate, forest fruits, blackcurrant with underlying plum, licorice and earthy nuances derived from Cabernet whilst subtle eucalypt and savoury spice from the Shiraz add depth and balance. The palate is voluptuous with a rich velvety texture expected in top quality Barossa reds from an outstanding vintage. The mid palate is an assortment of cassis and black berry with mouth filling plum and earthy flavours. Velvety smooth, fine grained tannins mesh with balancing acidity and creamy vanillin oak. Long, warming and complex finish with lingering dark fruit, tar chocolate, tobacco and spice all persevering. A true reflection of Barossa Cabernet Sauvignon from a great vintage and it finishes with some classic Shiraz characters, which linger and draw you into this seamless classic Australian blend.