Ripe Shiraz juice is run off skins after crushing. After a partial fermentation the juice is fortified with neutral grape spirit to bring the alcohol content up to 17%. The wine is racked into old hogshead oak and left to quietly mature for about three years. A blend is then created from several batches and then returned to oak for further ageing for up to 5 years. The wine is filtered and bottled at its peak.
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