Black cracking Biscay clay is a familiar soil type found in the Barossa Valley. These soils typically produce wines with berry compote and summer pudding flavors, complemented by luscious velvety tannins.

A short winter and warm dry spring got the growing season off to an early start. Well-timed rains in November & January ensured vines had enough moisture to support ripening through to harvest. The early start and healthy ripening conditions after the rain brought on vintage through an ideally mild February and March with many cool nights. The 2016 vintage delivered the ideal vineyard outcomes of excellent yields and quality, and the wines have the potential to become part of the Barossa’s elite and fabled vintages. Barossa Valley Shiraz yields were slightly higher than average, and all the wines show intense color and flavor with robust tannins.

Shiraz vineyards on black cracking clay soils have been crushed and fermented separately, between 6 and 8 days at 22 to 24 degrees. Post fermentation the wine was partially matured in older American and French Oak to maximize fruit intensity, before being blended and bottled.