In the northwestern section of the Barossa Valley, the red clay loam over marl (a friable earthly deposit consisting of clay and limestone) produces the highest quality red wines. Each parcel of fruit was kept separate, crushed and left on skins to ferment for between 6–80 days. Cap management included a combination of hand-plunging and pump-overs. The wine completed secondary fermentation in new (10%) and old (90%) French oak barrels, and then matured in barrel for 16 months. No fining or filtration was used in the production of this wine.
True to the style of a Barossa Valley Shiraz, this wine is layered with berry fruits with hints of dark chocolate, earth and subtle spice. While full-bodied the palate is soft with lovely lingering finish.