60+yo vines, hand-picked, open-fermented with 12% whole bunches, 88% crushed/destemmed, 9 days on skins, matured in 68% French oak, 32% American (52% new) for 19 months. A full-bodied shiraz; the tannins are banging on the war drums, so have plenty of protein at hand. Gold medal Barossa Valley Wine Show '18.

From the Winemaker:

"The wine was fermented in a combination of stainless steel statics and traditional concrete open fermenters with header boards. Temperatures were allowed to reach 28C. Pump overs on the stainless-steel fermenters were performed four times-a-day and these were reduced toward the end of fermentation. Gentle pressing was performed by a combination of basket and bag press. Matured for eighteen months in French hogsheads. 18% in new and the balance in one to five year-old.

The aromas are powerful and delightfully elegant with dominating aromatics of cinnamon, clove, dark chocolate, black pepper and mulberry. The small amount of whole bunch fermentation provides a hint of spice that sits on top of the wine like a garnish.

The concentration and power are beautifully balanced with layers of blackberry, coffee bean and dark chocolate. The wine has serious grunt, while having a lovely drive of acidity that will support the wine as it ages long in to the future. It has all the hallmarks of a classic, rich Barossa shiraz with undeniable vibrancy and freshness." - Grant Burge