Tempranillo parcels from Gomersal on the Western ridge and Williamstown in the Barossa’s southern hills were individually matured for seven months, in seasoned American and French puncheons and Hogshead barrels, then blended with Garnacha from 50+ year old vines in the Lyndoch foothills picked late February, giving the ripe juicy fruit needed to flesh out the structure of Tempranillo’s complex and savoury fruit. The final blend is tempranillo, old vine garnacha and graciano. Cherry and cola aromas mingle with hints of chocolate and spicy florals. a dark yet luminous crimson colour hints at the rich semi-savoury dark cherry and cola palate that finishes with a hint of grenache red cherry juiciness.