Sourced from an extremely rare single vineyard site of ancestor vines (older than 125 years) in the heart of the Barossa Valley at Lyndoch. Fermented in an open fermenter with indigenous yeast. Gentle hand plunging 3-4 times daily for 12 days on skins. The fruit was basket pressed direct to barrels to undergo malolactic fermentation. The wine matured on lees for 6 months before racking and transferred back to the same oak (French hogsheads – 40% new) for another 12 months.