Peter Lemann's vineyards are ideal for producing the essential Barossa Shiraz, internationally recognised as Australia's contribution to the great wines of the world. The region escaped the scourge of phylloxera, and consequently many of the vineyards remain planted on their own original rootstock, direct descendants of cuttings brought to Australia in the early 1800s from Hermitage in the Rhone Valley. This makes Barossa the envy of the wine world. Grapes are fermented on skins for seven days. Following pressing, clarification and blending, the wine was treated to maturation in a combination of new and prior use French and American oak hogsheads for twelve months prior to bottling. Alcohol 14.5%