Shiraz is sourced from premium vineyards in McLaren Vale, some have been supplying fruit to Wolf Blass for decades. Following the crush, grapes are left to ferment on skins for up to seven days, allowing the optimum release of colour and flavour. This technique maximizes the intensity of varietal characters without extracting excessive tannins, to ensure that the wine is approachable in its youth, a hallmark of all Wolf Blass reds. After racking, the wine was returned to the original American and French oak barrels for eighteen months. Following maturation, the winemakers assess each individual parcel before determining which are up to standard for inclusion into the final assemblage. Approx 15.0%