Wild yeasts initiate fermentation, contributing to the individual complexities of the wine, creating richness and fine textures. The skins were plunged regularly to extract colour, tannin and flavour. Once fermentation was complete, the wine was matured in Tonnellerie Sylvain barriques. These unique barriques are coopered specifically from a 362 year old tree from the Bercé forest of France. Matured for 15 months in 35% new French oak barriques, balance in older French oak barriques.

This single site Shiraz is sourced from the Yalumba Steeple vineyard. This old block of Shiraz was planted in 1919, on its own roots, close to the Light Pass township on the floor of the Barossa Valley. The soil is well drained and consists of a marked contrast in texture between the surface soil and the subsoil.