Vineyard - Shiraz fruit was sourced from Garry Rice's Concongella vineyard near Stawell in the Grampians region. Garry Rice uses organic practices - in some years he takes it even further and uses no sprays at all (copper and sulphur sprays are allowed as part of organically certified viticulture). This is essentially down to good planning - he planted his vineyard on a site that doesn’t have the disease pressure that demands multiple sprays year after year.

Winemaking - The fruit was crushed and macerated (soaked) for 3 hours, then pressed to tank for fermentation. Matured in old neutral French oak barrels for 6 months on lees. Wild yeast fermented, unfiltered and unfined. No adds apart from sulphur.

Available in 6 and 12 packs. 10% off 12 packs.