Ripe Shiraz juice is run off skins after crushing. After a partial fermentation, the juice is fortified with a neutral grape spirit to bring the alcohol content to 17%. The wine is racked into old hogshead oak and left quietly to mature for about 3 years. A blend is then created from several batches, then returned to oak for further ageing for up to 5 years. The wine is filtered and bottled at its peak
Smooth, sticky and sweet, with a toffee honey oak flavor and is silky soft to finish.