Two thirds Grenache, sourced off precious sites in the Light Pass and Rowland Flat precincts of Barossa Valley, a quarter of Shiraz from Seppeltsfield and Gomersal, the balance of old vines Mourverdre from Moppa and Light Pass. All components are separately handled, most are sent for a warm vinification in a mix of traditional fermenters at temperatures peaking to 30C. Grenache and Mourvedre are macerated on skins for ten or two or three weeks before being pressed straight into a selection of seasoned French oak hogsheads and puncheons. The finished wine is treated to sixteen months maturation on gross solids, without any racking or clarification until the final assemblage. Alcohol 14.5%