Fruit from hand-pruned, handpicked vines growing in reddish-brown clay-loams in the mid section of our Olive Hill block. Yields approx. 2 tonnes per acre, fruit in perfect condition and flavor ripe at approx. 12.2 Beaumé. Conventional crushing/pressing and cool fermentation until 5 Beaumé, when 20% was drawn off and completed ferment in new Allier (barriques), spending another 2 months on lees prior to racking and back-blending with unoaked portion and bottled soon after. No hesitation in recommending 8-10 years further bottle-age, to become a Barossa classic. Crisp, citrus-like acidity is essential for longevity, as tannin is to a good red wine.