A mix of open and tank fermentation, matured for 21 months in 30% new oak (65% French, 36% American), the remainder used. The vines are nearing 100yo, and coupled with the use of French and American oak, have produced a full-bodied shiraz that proclaims its DNA in full voice. Blackberry fruit, licorice and tarry nuances are decorated with substantial, but ripe, tannins. The saving grace is the alcohol of 14%, not 15%.