Fourteen fruit parcels were sourced from nine vineyards (averaging 70 years of age), mainly growing in the sandy and gravel shot clay soils of the Eastern Foothills, Moppa and Ebenezer sub regions. All vineyards are owned and farmed by old Barossa families who have a deep pride and connection with their land and the Valley. Each vineyard is hand harvested at the optimal maturity to contribute its best character and point of balance to the blend. Around 40% of bunches are retained within ferments, with the balance only being destemmed, which are under taken in small open stainless steel and old oak open fermenters with indigenous yeasts. Macerations vary between parcels and range from 6 to 21 days. Young wines are left on lees in a selection of seasoned oak vessels, ranging in size from between 500 litre and 3100 litre, and a portion kept in stainless steel, for 16-18 months prior to assemblage. Esprit is unfined and unfiltered.