Traditionally for Grange, partial barrel fermentation takes place at the tail-end of primary fermentation (at 2-3 degrees Baume). It joins the two elements together, producing meaty complexity and roundness of flavours on the palate. Barrel fermentation gets the oak into the wine and the wine into the oak. A portion of Cabernet is used to further enhance aromatics and structure. A blend of 94 per cent Shiraz and 6 per cent Cabernet Sauvignon from Magill Estate and Morphett Vale in the Adelaide Hills, and Kalimna Vineyard in the Barossa Valley. Cool to mild growing season followed by a generally warm vintage. Maturation for eighteen months in used American oak hogsheads. Alcohol 12.50% Acidity 5%20g/L pH 3.62.