Forty harvests of Barossa fruit, most of it from vines older than eighty years, dry-grown on estate land around Krondorf. The winemaking leans on whole-bunch fermentation, open fermentation, pigeage and indigenous yeasts — then French oak, 25% new each year, for a finish that doesn't overwhelm. Old-vine Grenache, Shiraz and their kin, built to age.
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