The 2003 vintage was warm and dry to begin, becoming milder later in the season. An early vintage, the grapes were dense in colour, excellent varietal character and soft tannins. Eden Valley parcels provided elegance and beautifully lifted aromas while the Barossa parcels provided palate richness and intensity of fruit. The parcels were harvested and fermented separately in small batch open fermenters, seven to fourteen days, components were fermented on skins for seven days before completing fermentation in oak, the remainder stayed on skins to increase palate length and to refine the tannins. Maturation in a combination of new and prior use French oak of varying toast levels, twenty four months. Alcohol 14.5%