VINEYARD
This wine is rooted in an extraordinary viticultural story. A small plot of 140-year-old vines in Tanunda was destined to be destroyed to make way for real estate. Langmeil individually transplanted every one of the 300-plus vines onto their own property. Ninety-five percent of the vines survived, and the first post-transplant fruit was picked in 2008. This fruit forms the heart of the blend, and is supplemented with Shiraz from other selected plots of old vines, hand-harvested from late February until early April.
WINERY
The bunches were destemmed and then fermented in open tanks for seven days with twice-daily pumpovers, before being basket pressed. After fermentation the wine was matured for twenty-four months in French oak hogsheads, with fifty percent new oak. During this time the wine clarified naturally and was bottled without fining.