A compilation of Mataro from splendid sites in the ancient Barossa winegrowing districts of Marananga and Ebenezer, Seppeltsfield and Moppa, Greenock and Gomersal. All parcels are picked at different times during vintage to achieve harvests of perfectly ripened fruit. Bunches are destemmed into a mix of large oaken vats and traditional open top concrete fermenters, juice are gently pumped over the cap and skins twice daily throughout a week and more of vinification. Upon completion, batches are basket pressed and naturally settled before racking into a selection of older, prior use French oak hogsheads, for two years maturation and assemblage without fining or filtration.