The original Jamiesons Run was a remote outback sheep station owned by the Jamieson Brothers in the mid 1800s. The winery was named after the siblings as a tribute to the Limestone Coast's pioneering past. Cabernet Sauvignon, Shiraz and Merlot are gently fermented over the course of a week with light aerative pumpovers. After gently pressing off skins, parcels are racked and transferred to a selection of new and seasoned French and American oak barrels to complete malolactic. Components are treated to an extended maturation, infusing depth and complexity whilst taming the tannins, followed by assemblage into a finely textured wine with great depth of palate and splendid lingering finish.