Shiraz from the Barossa Valley, South Australia.

The grapes are sourced from three different vineyards (Greenock Creek, Gnadenfrei, and Stone Well), with the fruit from each vineyard being fermented separately.

Grapes were harvested, destemmed, and crushed into open fermenters where they stayed for 14 days, receiving twice daily pump overs.

They were then bag pressed to stainless steel tank, where they completed malolactic fermentation.

The wine was then racked to oak, spent twelve weeks on lees, before being racked, blended, and returned to large-format French oak where they were aged for a further 12 months.

Bottled with minimal added sulphur.