Fruit is sourced from mature, dry grown vines, some over eighty years of age, distinguished old Barossa sites which yield relatively small parcels of intense and flavoursome Shiraz. Each parcel is individually matched to one of a selection of American oak barrels in which the wine spends two years maturing and developing considerable texture, power and complexity before bottling. The fruit is picked at full ripeness to capture concentration of flavour, vibrant tannin structure and a dense, inky colour. These choice vineyard sites all contriute to the personality of St Hallett Blackwell, a splendid red wine of power and brooding density, big and bold, dominated by it's fruit but nicely supported by understated oak.