Barossa Valley escaped the scourge of the devastating phylloxera epidemic, consequently many of it's vineyards remain planted on their original rootstock, direct descendants of cuttings brought to Australia by settlers in the early 1800s from Hermitage in the Rhone Valley. Shiraz grapes are sourced from good vineyards managed by the best Barossa growers, many of whom have been supplying Peter Lehman since his earliest vintages. Fruit is inoculated and vinified on skins for ten days in temperature controlled fermenters. Following pressing, clarification and assemblage, the finished wine is matured twelve months in a selection of French and American oak hogsheads prior to bottling. Alcohol 14.5%