Ebenezer is located in the Northern most reaches of the Barossa and wines from this region are typically characterised by lifted aromas of lavender and spice.

The palate is full of red fruits, leather, cedar and fine, talc like tannins.

The grapes were destemmed, but not crushed, and spent seven days on their skins in open fermenters with twice daily hand-plunging and pumping over of the cap to more gently extract colour, flavours and tannins. This was followed by careful basket pressing and malolactic fermentation in a combination of new and seasoned oak barrels.

Further maturation in a mixture of French and American Oak for 18 months has resulted in a wine of great structure and finesse.