The House of Seppelt operate one of Australia's oldest functioning wineries. They still draw fruit from vineyards which were established during the nineteenth century as the gold boom receded and local miners turned turned to winegrowing. Parcels of Shiraz worthy of being crafted into Chalambar, are cold soaked and vinified in a mix of static and open top fermenters, while being treated to a regimen of pumpovers, rack, returns and a course of malolactic. Upon completion, batches remain on skins for a term to aid in optimal extraction of vibrant colour and earthy tannins. The finished Chalambar is filled to a selection of new and prior use French oak barriques for an extended maturation.