This full bodied wine displays aromas of blackberry and black pepper supported by spicy, dark fruits on the palate with subtle integrated oak. The extensive finish is framed by elegant, fine grained tannins.  

The hand-picked grapes are destemmed, but not crushed, and spend seven days on skins in an open fermenter with twice daily hand-plunging and gentle pump-overs of the cap to extract colour, flavours and tannins.

This is followed by careful basket pressing and maturation in a combination of American and French oak barrels for 24 months prior to bottling.

The Barossa Old Vine Charter was instituted to register vineyards by age, so that older vines could be preserved, retained and promoted.

The grapes for this wine come from just two small vineyards, one in the sub-region of Nuriootpa that lies on sandy loams and alluvial clays and the other in Vine Vale, a sub-region of the Barossa that lies on very deep sandy soils over clay. These low yielding “Old Vines” were planted between 1960 and 1961 and are now fully matured with root structure and trunk thickness that encourages diversity of flavour and character.