Fruit is sourced from selected blocks on the Lienert Vineyards estate at Gomersal on the Barossa Valley’s western ridge. Harvested in the cool of night, the fruit is destemmed and fermented in open-top stainless steel fermenters. Twice daily pump-overs ensure good colour, flavour and gentle tannin extraction whilst promoting vibrant sub-regional varietal expression on the nose. Maturation in seasoned French and American hogsheads for 9 months softens the wine and adds a subtle nuance of vanilla.

“A big burst of black/ blue spiced fruits on the nose, with complex flavours of black cherry and sarsaparilla spice on the palate wrapped around a firm tannin backbone that is the hallmark of Shiraz grown in our family’s vineyards.” James Lienert, Winemaker