| Region | Barossa |
| Sub-Region | Angaston |
| Altitude | 380 meters |
| Vineyard Practices | Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases. |
| Soil | Clay loam over ironstone shale |
| Trellis System | Single wire |
| Varietal | Shiraz |
| Age of Vines | 100 years |
| Alc/vol | 14.5% |
| Closure | Natural Cork |
| Yield per Acre | 1.5 ton |
| Treatment | Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases. Handpicked during the first cool light hours of the morning, 50% whole bunch and balance whole berry with natural ferment for 12 days in small open top vat, basket pressed to 100% new Gamba super fine French hogs head barrels with lees ageing until bottling unfined and unfiltered. |
| Total Production | 1,500 bottles |
| Vintage | A dry 2019 produced a low crop. The cool clay loam gully showed good canopy to protect the small intense fruit making this 2019 release a delicious densely decadent fruited shiraz that graces the path of its heritage. |
| Style | A densely poised fruited shiraz that graces the path of its heritage. Showy dark fruits with its silky, textured, powerful and graceful flavours. Wonderful stuff! |
Reviews
The Winefront – Gary Walsh Dec 2020
Gee, this is rich and luscious. Almost to tiramisu or Black Forest cake, all the nutmeg and baking spices, sweet black fruit, liquorice, raspberry liqueur, coffee, with a little earth. It’s full-bodied, plush and neatly packed with cocoa-like tannin, a little sage and mint in the mix, shows freshness despite its scale, and finishes with dry grip and more savoury saline/iodine flavours and powdery tannin. It’s a bold one. Needs time.
