The small 74 Block was the first parcel to be replanted on Norm Doole's California Road Vineyard in 1974, it produces fruit of unique concentration and complexity. Shiraz is harvested throughout the night to take advantage of cooler temperatures. Fruit is crushed into a small static fermenter for vinification on skins over a period of eight days while being treated to pumpovers thrice daily. At 2 baume the must is pressed straight to a selection of completely new French oak hogsheads for twenty four months maturation and a course of several rack and returns. Upon completion, the assembled Dowie Doole is given a coarse filtration before bottling.