Individual vineyard parcels of Shiraz and Grenache are fermented in a combination of open top and static fermenters. During this process, each parcel is plunged and/or pumped over twice a day for 14 days, to extract color, flavor and tannin structure. The ferments are pressed to seasoned French oak barriques (225L) and puncheons (500L), where they are nurtured for 9 months prior to blending and bottling.

The Shiraz was selected from the ‘Gateway’ and ‘Jones Block’ vineyards, renowned for producing some of the best fruit in the region. These select parcels were blended with complimentary Grenache to create a wine that is engaging to a wide range of drinkers. The AAA is a fantastic wine when young, with potential to get even better in bottle over 10 years plus.