Originally an apricot orchard planted in the early 1900s, the rocky, east-facing four-acre Block 4 on Moppa Hill was replanted by Shawn and his team in 2003. At 400 metres above sea level, this is one of the highest and coolest sites in the western Barossa, so much so that the fruit here can struggle to ripen fully (as occurred in 2012) and it’s usually the last vineyard picked each year. The soils are stony, with red/brown earth and layers of buckshot ironstone over orange clay. The fruit was handpicked, 92% destemmed and crushed with the balance remaining as whole bunches. Hand-plunging occurred three times a day during ferment and after 20 days on skins the wine was basket-pressed to barrel. It spent 20 months in new (30%) and seasoned (48%) French oak hogsheads and seasoned French oak barriques (22%). Just 127 dozen bottles were bottled (unfined and unfiltered).