Grapes are harvested from superior blocks of Shiraz vine, throughout the chill of night to preseve integrity of fruit, crushed into fermenters for cold soak and vinified over the course of a week on skins, a choice parcel is barrel fermented to integrate the fruit with the oak. Batches are racked several times for natural clarification, integrating the oak and softening the complex tannin structure. Upon completion, components are filled to a selection of seasoned and new French oak hogsheads and barriques for sixteen months maturation. Alcohol 14.5%