80% Long Rail Gully Shiraz (just down the road) and 15% Mallaluka Shiraz with 5% Viognier from Freeman Vineyards in Prunevale. 35% percent whole bunch fermentation using natural yeasts, in 1 tonne open top pot fermenters. 30 days skin maceration (the wine needs to cool down and find itself, release its gases and such) then pressed into French oak barriques. Aged for 10 months and blended with 5% of skin fermented Viognier and bottled. No fining or filtration and minimal use of preservative used as sulphur dioxide.
Licorice, plum, pepper corns and apricots. Everything in its place.