Keith and Alison Hentschke planted their first vines at Seppeltsfield in 1997, at elevations between 300 and 420 metres on red clay loam over shattered limestone. The estate's two winemakers — Andrew Quin and Siobhan Wigan — pick individual vineyard rows multiple times per season. The Clos Otto Shiraz, grown from a cutting of an undisclosed heritage clone, is the flagship to seek out.
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