Sourced from 60 to 100 year old vines from the northern areas of the Barossa valley ricked at maximum fruit flavour, fermented in small batch fermenters for approximately 10 days matured in both new and seasoned French and American oak for 12 months prior to blending. The wine has a deep dark rich red ruby colour with a intense nose of violets, cherries and blackberry fruit. It has a silky textural palate of complexity and length. Layers of flavours with subtle elegance.