Shiraz is sourced from superior vineyards in McLaren Vale, some have been supplying fruit to Wolf Blass for decades. Parcels are separately crushed into small open top fermenters. A course of plunging and gentle pumpovers are employed for optimal extraction of colours, fruit character and plush tannins, hallmarks of the Grey Label style. Some batches complete their ferments in barrel, the balance remains on skins until fermented to dry, lengthening tannins, enhancing palate line and achieving a clean lingering finish. Components are aged eighteen months in a selection of seasoned and new French and American oak barrels before assembling into the final wine. Alcohol 14.5%