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Origin: Single vineyard wine – using selected parcels of fruit from Blocks 1, 2 and 3 of the 5.2 hectare Magill Estate, Adelaide, South Australia.
Maturation: 12–15 months in new French (approximately 65%) and American (approximately 35%) oak hogsheads.
Fermentation: Wax-lined, open concrete fermenters with wooden header boards. After basket pressing, components complete fermentation in barrel.
Variety: Shiraz.
Stored in private temperature controlled cellar entire time.
Drink now or keep for a few more years.
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