Majella founders George and Brian Lynn planted six acres of Shiraz in 1968. The grapes were initially sold to Eric Brand of Laira, who made wines for Thomas Hardy. There wasn't a lot of money in it, but it complemented the sheep enterprise, so eventually some seventy acres were planted, 60% being Shiraz. As ever, the fermentation was completed in 300 litre barrels and the wine was then aged for a further twenty two months in predominately American oak. A great example of Coonawarra Shiraz at its very best, immediately palatable as a young wine after a slight breathing, offering excellent ageing potential of eight to ten years.