The fruit was grown on 90-year-old Shiraz vines in the Barossa Valley, during what is widely recognized to be one of the most outstanding vintages of the last few decades. These vines yield very small quantities of the highest-quality fruit. After being left hanging on the vine for maximum ripeness, a precious one-and-a-half tons was harvested from these venerable vines. After crushing, the juice was left to ferment and age for 42 months in all-new French oak hogsheads. The resulting wine bears testimony to the value of Chris’ non-interventionist, minimal manipulation approach to the craft.

The 1999 Shiraz is incredibly concentrated, requiring at least 5-6 more years in bottle to begin to show its style. It’s a wine which will reward patience – mind you, you’ll need the patience of a saint to resist this one for 15-20 years, which is recommended for the wine to reach its potential.