Fruit was sourced from vineyards across the northern and western sub-regions of Barossa Valley, including Moppa, Ebenezer, Greenock, Marananga, and Eden Valley.  A portion of the fruit was fermented whole bunch providing savoury texture, with the balance on skins for 8-10 days. The wines were aged in seasoned French and American hogsheads for approximately 12 months.

On the nose, there are aromas of dark plum and chocolate with hints of cardamom pod, clove, aniseed and cracked black pepper. The palate is rich with dark fruits and dark chocolate supported by a long savoury line of gentle tannin.  The wine finishes smooth and long in the classic style of great Barossa Shiraz. Enjoy with braised meats or a cheese and charcuterie board.