Thorn-Clarke Shiraz is true Barossa Valley floor terroir, grown to auspicious Bay of Biscay soils, red wine grapes ripen fully here. Grapes are crushed and destemmed, the juices are run into open vats for a week of vinification, while being treated to pumpovers twice daily, maximising colour, while achieving optimal tannin and flavour extraction. A fastidious cooling regime is employed to ensure the ferments remain in the 22C to 25C range, preserving maximum expression of fruit. Upon completion, components are pressed and transferred into a high proportion of new American oak hogsheads for an extended, fourteen months maturation.