This synergistic duo seamlessly combines the elegance, power and structure only achievable in a blended wine. Lifted aromas of blackberry, blueberry and black pepper supported by spicy, dark berry fruits on the palate with a long elegant finish.

The grapes are destemmed but not crushed. Fermentation takes place in small stainless steel open fermenters adapted to the size of individual vineyard parcels. Careful hand plunging takes place twice daily. Optimum temperatures are sustained over the course of fermentation to ensure the true expression of the terroir; rich flavours, colour and aromas are drawn out. 

The wine is gently basket pressed in individual vineyard parcels over the course of several hours. Our vertical basket press combines state of the art technology with traditional winemaking. 

21 months maturation in the finest French and American Oak takes place before final blending to attain the optimum style and balance. 

The Old Cooperage celebrates the historic relationship between Château Tanunda and A.P. John Coopers. The John family began operating as coopers in 1889 when Christian Paul John established the Château Tanunda Cooperage. Since then five generations of the John family have worked in viticulture, winemaking and coopering in the Barossa.

For this limited release wine we selected a single vineyard blend of Cabernet Sauvignon (69%) and Shiraz (31%) from the Seppeltsfield sub-region on the Barossa’s Western Ridge. The wine was matured for twenty-one months in A.P. John American and French oak barrels