The 2010 vintage will go down as one of the finest vintages in the history of the Barossa. The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special once off trial. Good winter rains were key as was the spring rains followed by a cooler than average summer which made for the near perfect conditions to create icon Barossa Shiraz. We hand-picked the fruit and it was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new French barrels where it spent the next 84 months of its life and we believe is a world first for barrel aging such a wine. The wine was then blended, and 3 barrels were bottled without the use of filtration or fining. Aged in bottle for a further 24 months before the 300 dozen produced were released.

A wonderfully example of big and bold Barossa Shiraz which will stand the test of time, ensure it is allowed to breathe for at least 3 hours prior to consuming.