The wine has been aged in oak barrels for two years. It exhibits damson and bramble fruits and is medium-to-full-bodied with rich texture and moderate tannins. It will complement all red meat dishes.

VINEYARDS

The wine is made from 90 per cent shiraz and 10 per cent cabernet sauvignon grown on the following non-irrigated Clare Valley vineyards:

— St Clare (Justin and Julie Ardill and partners)

— Maynards (Wes and Joan Maynard)

— Fairfield (Grant Crawley and partners)

ANALYSIS AT BOTTLING

Free SO2: 33ppm

Total SO2: 84ppm

pH: 3.59

Acid: 6.1g/L

Alcohol: 14.60%

Volatile acidity: 0.36g/L