During the summer of the 2016 growing season it was decided to remove one third of grape bunches from the vines. This was to keep a high count of leaves to assist in boosting the vines energy reserves later in the season. The leaves acted as a source of shade for the grapes which also created cooler temperatures within the vine canopy through the period of veraison to harvest. Cooler canopy temperatures promote Rotundone, which is the peppery compound that was sought as a back bone of this Shiraz. Grapes were hand harvested and placed into two open fermenters, both consisting of 50 % whole intact bunches and 50 % whole berries that had stems removed but not crushed. The wine was pressed off to second through to fourth use French barriques for 12 months prior to gravity fed bottling without fining or filtration.
The resultant wine shows notes of dark berries and cloves along with a textured mouthfeel with a softer, rounded finish.