From our single vineyard planted in 1969 on the eastern slopes of the Grampians. Wild weather during flowering decreasing bunch numbers and therefore yield. The Shiraz was picked in April, then fermented in traditional open fermenters with hand plunging twice a day. The wine was pressed off to barrel where it matured in French oak (20% new) for 16 months before bottling. This estate grown Shiraz has hints of dark cherry, pepper and middle-eastern spice. Drinking well now but will also reward cellaring to 2040.