In 1846 William Jacob accompanied Colonel William Light on the Seven Special Surveys expedition to open up Adelaide's north. Jacob and his brother John claimed the rich alluvial junction of Jacob's Creek and the North Para River for future farming opportunities, which they established shortly after. Moorooroo has been produced from the remaining four rows of original Shiraz plantings, saved from the vine pull of the mid 1980s by Ed Schild. Grapes are crushed and open fermented until dry. Moorooroo is matured twenty four months in a mix of new and prior use French oak hogsheads, followed by a minimal filtration and bottle ageing under the Schild cellars for a further two years.