Bunches of old vine Shiraz are all picked by hand and destemmed into open fermenters. The macerating musts are inoculated and vinified at warmer temperatures between 22ºC and 25ºC, ferments are pumped over twice daily and treated to a course of traditional foot stomping pigeage. Upon completion to dryness, batches are rested for a week on skins for optimal extraction of colour, flavour and tannin, followed by passage through an air bag press and racking to a selection of seasoned and new French oak barrels for extended maturation. Components are assembled and bottled nineteen months after harvest. Alcohol 15.2%