A compilation of harvests grown to three sites, located on the western ridge of Barossa Valley, in the sub districts of Marananga and Seppeltsfield. Shiraz is picked early in the season to capture freshness of fruit character and natural acidity, while encouraging a balanced wine without any higher alcohol warmth. Parcels are destemmed, a component is included as whole bunches, into a collection of large 6600 litre oak vats. Following a fortnight of ferments, batches are pressed and racked off gross lees for completion of malolactic. Batches are racked, sulphured and élevaged for ten months before the final assemblage and bottling without any oak barrel treatment.