Shiraz is sourced from some of the finest Barossa vineyards, sited to superior appellations such as Lyndoch in the south, Koonunga to the north and Valley Eden towards the west. Grapes are harvested throughout the warmth of day, brought to the winery, crushed into fermenters and inoculated with neutral strains of yeast. Following a regime of several pumpovers daily, batches are lightly racked, retaining a measure of the fluffier lees which add weight, texture and savouryness. Following completion of malolactic, components are assembled and treated to extended maturation in a selection of seasoned and new French and American oak barrels.