Penny's Hill is an eighteen acre block, planted to Shiraz by proprietors Susie and Tony Parkinson in 1991. Narrow rows and high density plantings saw a move away from traditional viticultural practices and has contributed to the quality of harvest, year in and year out. Fruit is destemmed and treated to several days of open fermentation on skins prior to pressing. By keeping parcels separate throughout the vinification, a range of styles can be considered from which to assemble the ultimate McLaren Vale Shiraz. Choice batches, free run and pressings complete their ferments in a high proportion of new French oak barriques, followed by eighteen months maturation.