Shingleback's proximity to the St. Vincent Gulf (named after the patron saint of winemakers) enhances fruit quality through warmer springs, fine autumns, and cooler summers. Shiraz, predominantly clones 1654, BVRC12 and BVRC30, grown to red and black soils over limestone on the Davey Family Vineyard, are carefully selected on the basis of flavour profiles, health and varietal characters. Shingleback is hand crafted in small open and static fermenters to maximise the potential of each small parcel of fruit. Maturation for an average of fourteen months in fine grained, American and French oak hogsheads, softens, enhances and integrates the fruit and structural components. Alcohol 14.5%