Shiraz is sourced from low yielding vineyards between sixty and seventy five years of age, yielding a mere 1½ to 2 tonne per acre, planted mainly to red brown over dark red soils and chalky limestone, situated around the ancient Barossa winegrowing precincts of Bethany and Ebeneezer, Stockwell and Kalimna, Greenock and Koonunga Hill. Grapes are fermented on skins for several days at cooler temperatures to preserve and enhance the quality of fruit. Parcels are pressed and filled to barrel for completion of ferments and full natural malolactic. Components are racked to a selection of seasoned French oak barriques for fifteen months maturation before bottling, unfiltered and unfined.