HIGHLIGHTS

Belonging to the Steinert family, this two- hectare› single vineyard in the Flaxman Valley area yielded just 200 cases in 2015. Its fruit provides the backbone for famous Barossa wines.

The fruit is handpicked in three separate passes and› fermented using traditional open-top concrete vats and pump overs. Once fermented the wine is racked and the skins are slowly basket-pressed to encourage gentle extraction of tannin.

›After fermentation , the wine goes into new Dominique Laurent barriques – legendary Burgundy oak barrels made from, air-dried Tronçais wood. Wild malolactic fermentation takes place followed by 18 months oak maturation before bottling without fining or filtration.