This wine highlights the suitability of Grenache, Mataro and Shiraz to some of the driest regions in the Barossa. The fruit is forked into 1880’s wooden Bagshaw de-stemmer before fermenting in open slate tanks. A 1890’s Robinson Basket Press slowly squeezes the remaining juice from the grapes, before the individual components are left to mature in seasoned oak casks. When the final blend comes together, layers of soft, savoury, spicy flavours are emerging and will continue to develop with a handful more years in bottle.