Nestled high up in the back blocks of the southern reaches of Eden Valley the vineyard is a regional treasure. Planted in 1970 its fruit is highly prized by some of the country's most recognisable brands: a number of which retail for $140+ / bottle.

With all of our 30 years in the industry we promise to craft only the finest examples of Eden Valley Shiraz.

 The Shiraz is harvested in the cool early hours of the morning to retain flavour and freshness before destemming and inoculation with specific yeast – a Italian strain that ferments at cool temperatures and enhances colour, structure and the natural spiciness of the variety.

The ferments are undertaken in traditional 1 ton open fermenters for 8 days, each day the fruit is hand plunged pushing the skins under the fermenting juice to assist in great colour and flavour development of the wine. Once a day the juice is drained from the fermenter and then returned over the skins. With approximately 2 Baume the fermenting wine is drained from the fermenter and the skins basket pressed by hand. Total extraction is limited to a maximum of 550 litres per ton – extremely lower compared to an industry average of 750 litres per ton.

The fermenting wine is gravity transferred into a mixture of new and 3 year old French and American hogsheads to complete primary fermentation and malolactic fermentation. Upon completion the wine is racked and returned to mature for a minimum period of 24 months.