A backbone of Shiraz from the Taylor property in Clare Valley is harvested throughout the cool of night. A further component is sourced from sites in McLaren Vale's north, where temperatures are moderated by the exhilarating breezes off Gulf St Vincent. Grapes are gently destemmed into small static fermenters, component is cold soaked for several days at 6° before vinification at constant warm temperature through the actions of a Shiraz yeast isolate. Batches are gently pressed to a selection of seasoned American oak hogsheads and barrique for completion of malolactic, racked and treated to a year's maturation before fining and filtration. Alcohol 15.0%