A great vintage again in the Barossa with a near perfect builds up and bud burst occurred in September. After above average rainfall in December and what is becoming normal beat wave in early February, we had some of the best late season growing conditions seen in the last decade. This resulted in harvest dates 2 weeks later than the previous year and wines of astonishing quality. The fruit 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 barriques where it spent the next 46 months. Once the oak and the wine had perfectly become one the wine is blended and bottled without the use of filtration or fining. 723 six packs were produced in total.

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.