The 10 hectares of the single vineyard, mature (60 year old), dry-grown Shiraz was hand picked in separate parcels, reflecting the different soil types. Each parcel imparts its own character into the final blend.

The wines were fermented in one and two tonne open fermenters using different treatments including some inclusion of whole bunches on a couple of parcels. The wines all spent between 3 to 4 weeks on skins before being batched based on specific soil type in the vineyard. They were then matured in French oak Hogsheads (25 % new) for about 16 months prior to blending and bottling.

The nose is vibrant with blue fruits and Dutch liquorice, then complexing characters of dark pepper, graphite, cedar and exotic spices. The palate is initially quite juicy and flavoursome with silky tannins. Then it becomes more savoury textured as a core of dark fruits and chocolate underpinned by cedary oak and tannin carries through to the finish.