The core of this wine is Shiraz, 85% from the Barossa Valley, the remainder (and 4% cabernet sauvignon) from the Clare Valley, Adelaide Hills, McLaren Vale and Magill Estate. In time-honoured fashion, it finished its fermentation in 100% new American oak hogsheads, where it spent the next 17 months. It has exceptional hue and depth to the colour; the smoky complexity to the black fruits (no red or blue) of the bouquet also offers licorice and earth aromas; only a great Burgundy could have more nuances defined each time you revert to the bouquet.

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