"This wine demonstrates the potential of Grenache, Mataro, and Shiraz in the driest areas of the Barossa. The grapes are separated using a wooden Bagshaw de-stemmer from the 1880s and then placed in open slate tanks for fermentation. The remaining juice is then extracted using a Robinson Basket Press from the 1890s. The final blend is aged in seasoned oak casks, allowing the flavours to mature and create a soft, savoury, and spicy profile that will further develop with a few more years in the bottle."
Winemaker's notes