Shiraz has found a home here in the coastal regions of South Australia. Long, warm summers ensure the grapes achieve full fruit and tannin ripeness, resulting in expressive aromas, a velvety texture, and a finish that keeps going. The iron rich red-clay soils of the Limestone Coast produce black fruit driven wines with a slight spice.

Ripe bunches of Shiraz are harvested during the cool evenings and brought to the winery where they are destemmed, crushed, and fermented in temperature controlled stainless steel tanks. A cooler fermentation temperature helps minimize tannin extraction and preserve the grapes characteristic peppery aromatics.