This concentrated wine has been made from low yielding Shiraz and Touriga vines grown in the dry, western area of the Barossa. Vinification methods are similar to those for Port and fortification is done using high quality, richly flavoured brandy spirit. The wine is then matured in old 300 litre hogsheads for 12 months prior to bottling. The colour is deep red-black, the flavour rich in blackberry and aniseed with a firm, drying finish as would be traditionally expected. This is a wine that will benefit for a further 20 years or so of careful cellaring.
Sip it with a good cheese at the end of a meal or with freshly cracked walnuts on a bearskin rug in front of an open fire with suitable company.