When the Birks of Wendouree settled Valley Clare in 1904 they planted their site to Shiraz. Many of the original vines remain and those which have perished have been replaced with rootlings of the same clones. Grapes are selectively sorted and picked, parcels are fermented on skins to dryness, followed by three weeks maceration before being basket pressed. Components are returned and the wine is sent to a mix of new and one year old American oak barrels for twelve months maturation, any aggressive tannins have been removed by a delicate egg white fining prior to bottling.