Lifted aromas of blackberry, plum and black pepper accompanied by spicy, dark berry fruits on the palate. The finish is long with fine-grained tannins  from  maturation  in both new and seasoned American and French oak barrels. Although drinking well now this wine may be cellared for up to five years from vintage.

The grapes were traditionally fermented with cultured yeasts, in a combination of open and static fermenters. Pumping over and plunging techniques were used to extract the rich, soft tannins and vibrant colour from the skins. The wine was matured in a combination of French and American oak barrels for up to 15 months prior to blending. This wine is sourced from the Cricket and top Blocks of our estate vineyard in Tanunda, plus from a rich tapestry of other growers across the sub-regions of the Barossa.