Many of Barossa's most splendid vineyards are planted to heavy black alluvial soils, terroirs of cracking black Biscay clays, highly prized by canny viticulturalists as the source of the most exquisite fruit, redolent of berry compote perfumes, brimming with summer pudding flavours and sheathed in luscious velvety tannins. Shiraz grown to these superb sites yields a wine that's so delectable, so intense, that all the St Hallet team needs do, is treat components to a week of warm temperature ferments and a term of age in quality oak.