Traditionally for Grange, partial barrel vinification takes place near the tail end of primary ferments at 2 to 3 baume. This joins the two elements together, producing meaty complexity and roundness of flavour, barrel fermentation gets oak into the wine and wine into the oak. Mostly Shiraz from exceptional vineyards in the Barossa and McLaren Vale, an addition of 3% Cabernet, some from Magill Estate contributes structure and complexity. Vintage 2007 was challenging, yielding a smaller crop, fruit ripened quickly and was harvested earlier, parcel by parcel, pursuing full flavours, structure and balance. The assembled wine is matured twenty one months in exclusively new American oak hogsheads. Alcohol 14.5%