The fruit from Macclesfield grows in a warmer climate, which lends structure and richness, while the fruit from Balhannah contributes spiciness and perfume. It has an intense color, pepper-spice flavors and great intensity.
Hand-picked bunches sourced from the Adelaide Hills around Macclesfield Vineyard and low yielding Shiraz from Balhannah Vineyard were crushed, destemmed and placed into small fermentors. Fermented in small batches, the fruit was regularly punched down and pumped over to extract color, flavor and tannins. The wine matured for 14 months in new and neutral French oak barriques.