"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
"Kind of walnutty and old school in feel, but there’s some perfume in the mix too. Red and black fruit, savoury tobacco and dark chocolate flavours, medium-bodied, fine grained tannin, tastes dark, but keeps itself pretty fresh. Finish is good too. Like this."
93 points. - Gary Walsh, The Wine Front