Grenache, Shiraz and Cabernet from the Barossa and Eden Valleys. All hand-picked fruits are de-stemmed and given a 48-72 hour cold soak before the juice is enzyme settled to brilliant clarity. Two different aromatic yeast strains are used to give both perfume and mouthfeel in the ferment. The wine is bottled immediately post ferment to retain the superb aromatic characters of guava and Turkish delight, with some added vinous complexity. Finely structured, but with a touch of red fruit richness.