Shiraz fruit was selected from low yielding, mature vineyards in the Barossa. Fruit was crushed and de-stemmed before fermentation on skins took place in a variety of different fermenters. Fermentation developed intense colour and extracted soft tannins from the skins. The wine was matured in seasoned and new French and American oak barrels for twenty two months and individual vineyard parcels were kept separate throughout the winemaking process and blended just prior to bottling.

Shiraz