From the Stansborough Vineyard at Williamstown in the southern Barossa Valley.

The Shiraz was -picked in mid-February with 10% whole clusters tipped into open fermenters with the balance crushed on top. Temperatures were allowed to reach 28C with hand plunging performed 3 times daily. After 8 days on skins, the fruit was basket pressed & transferred into 18% new French oak with the balance into 1 – 4-year-old French oak hogsheads to undergo malo-lactic fermentation. After fermentation the wine was then left on lees to mature for 7 months before racking, and then transferred back to the same oak and matured for another 11 months.

Vibrant in colour, leading to a nose of interesting and enticing aromas of raspberry, milk chocolate, mocha, warm spices with French oak adding hints of vanilla. A plush juicy silky palate with fine tannin adding the textural element, flavours of liquorice and red berries add to the persistent sweet-fruited palate.