When Johann Gramp planted his vines along the banks of Jacob's Creek in 1847, he was less preoccupied with the making of history but more concerned with the selection of rootstock and fruit, his choice was Shiraz. Jacobs Creek still retain access to some of the oldest vines in Australia and can call on harvests of the finest Barossa Shiraz every year. Previous vintages have claimed conspicuous international awards, including gold Concours Mondiale de Bruxelles and Selections Mondiales de Vins Canada, gold Tasters Guild & International Wine USA.

Vineyards are monitored throughout the growing season so that winemakers can select parcels of fruit with concentrated varietal flavours and fine tannin structure. Following the harvest, bunches are gently crushed and destemmed into a range of static fermenters for inoculation with a chosen strain of neutral yeast. During a fortnight's vinification on skins, temperatures are maintained between 18C and 28C to ensure adequate colour, tannin and flavour extraction. Key components are drained and pressed into a range of new and seasoned French and American oak barrels for the completion of ferments and maturation.