The growing seasons at Miamba vineyard, at the southern end of Barossa Valley near Lyndoch, are superior by any measure. Shiraz is harvested, crushed and de-stemmed into a mix of four, seven and eleven tonne fermenters, pumped over thrice daily for optimal extraction of tannins and flavour while controling the temperature of vinification. Batches are pressed directly into a selection of seasoned and new European oak hogsheads for the completion of ferments and secondary malolactic. Components remain in oak for several months until assemblage, the final wine is transferred back into barrel for a further seventeen months maturation before bottling.