Shiraz is sourced from estate vineyards at Wallcliffe and Trinders, along with a component from a 38 year old site in Wilyabrup. Soils are predominantly deep sandy loams with high lateritic gravel content over clay. Shoot and leaf removal techniques are employed, ensuring a balance between fruit exposure to light whilst providing protection from the midday sun. Grapes are vinified in a combination of open and static fermenters, managed by regular plunging and pumpovers. All batches are basket pressed and transferred to large oak vats for malolactic. The finished wine was matured fourteen months in a selection of new and seasoned, predominantly Burgundy coopered French oak barriques. Alcohol 13.5%