Planted just eleven years after the foundation of South Australia in 1836, the ancient Moorooroo vines are truly remarkable. Only four rows have survived to yield an extremely limited amount of fruit, translating into one of Australia's most powerful but elegant wines. A total of three tonnes can be extracted from the site each year, meager by today's standards. Following an extended period in contact with skins to maximise the colour and flavour extraction, Moorooroo is treated to a traditionally minimalist vinification to preserve the sanctity of Australia's eldest vines, matured for up to two years in a combination of new and prior use American oak hogsheads.