Two parcels of Shiraz were havested for this wine, one from the Summus Vineyard (Wilyabrup) and the other from the Carbunup vineyard. The fruit was destemmed to static fermenters and open fermenters, the whole berries partially undergoing some carbonic maceration. The wines were pumped over twice daily for the tanks, and hand plunged three times daily when in the open fermenters. Part of the wine was fermented to dryness on skins and pressed after 14 days, the balance pressed a little earlier and allowed to finish fermentation in barrel. Intense brooding, dark berry fruits and floral characters with hints of spice and leaf. Forest floor earthy complexities; give a savoury tone. A rich and concentrated palate, with dark cherry and plum fruit characters mixed with savoury, earthy notes. The fruit flavour persists long through the finish, with elegant fine tannins.