The Adelaide Hills components were brought to the Penfold headquarters at Magill Estate for a course of vinification in a legacy of ancient open fermenters, Barossa parcels were taken to the wineworks at Nuriootpa for a term in old fashioned static fermenters. Basket and membrane pressed for malolactic, some parts were barrel fermented in new French and American oak barrels to integrate all the elements into a wine of impressive complexity and depth. An equal balance of Cabernet Sauvignon and Shiraz, batches were matured in a selection of completely new French and American oak hogsheads. Alcohol 14.5%