Hand picked from 80+ year old vines. A small percentage of the Shiraz/Grenache were co-fermented. Fermented in a combination of open concrete and stainless. Cultured yeast, using a variety of strains, was added during the crush. Extended maceration for some parcels of Grenache. Up to 2 weeks post fermentation. Grenache 7-10 days on skins, all others 6-9 days. 100% oak maturation. No new oak, 2, 3 and 4 year old French and American oak, majority puncheons ? aged for 18 months. Cellar potential of another 12+ years. Colour is bright, alluring red. Lifted spicy nose. Fresh and rich with fruitcake, spice & pepper. The tannin structure is fine and silky giving great intensity with a velvety smooth finish.