The philosophy at Trentham Estate has always been to produce the finest wines from the healthiest environment, with an emphasis on balance and style. Jack and Moya Murphy established agriculture on a large sheep station at Trentham Cliffs in 1960. Their vineyard flourished in the rich red loam limestone soils, nurtured by water from the Murray River, they now make the region's finest wines. Shiraz is harvested at full ripeness, fruit is crushed into controlled fermenters and vinified for a week on skins, treated to regular pumpovers for optimal extraction of colour, flavour and tannin. Upon completion, batches are pressed into a selection of French and American oak, followed by the final assemblage. Alcohol 14.0%