Limited Series

80-year-old Shiraz vines planted on black sandy soil, part of an ancient river bed. 

Selectively picked in early morning hours at 14° Baume to preserve natural acidity and aromatic compounds. The fruit is gently destemmed and berry sorted. 7-day cold soak at 8°C , slowly fermented for 14 days in small open-top fermenters. Peak fermentation temperatures are held at 18°C with gentle pump overs with air twice daily. 

Aging 36 months in French oak barrels (60% new, 40% neutral). Malolactic fermentation is completed naturally in the barrel. 

Drinking beautifully now through 2045