Shiraz is harvested off vines planted north to south, on a northerly facing slope, atop an elevation of a lofty 450 metres. Bunches are painstakingly thinned throughout the growing season to limit yields, to concentrate flavour and strike the perfect balance between ripe fruit sugars, refined acidity and gentle tannins. A sound environmental approach means an aversion to pest and herbicides, with a view to promoting abundant organic ecosystems within the soil profile and natural control of pests under the vine canopy. Fruit is treated to a minimalist style of fermentation and a good old fashioned basket press, following techniques accumulated during a number of informative semesters at Henschke and Seppelt's Great Western.