2023 was a cool one and, thankfully, dry, which meant the shiraz hung out on the vine longer than usual, building layer upon layer of flavour and fruit concentration without tipping into overripe territory. It ended up being the latest harvest this winemaker's ever seen in the Barossa. Worth the wait, clearly. This wine comes from an 80-year-old contoured vineyard in Seppeltsfield, handpicked fruit, cool morning harvest, and a hands-off approach from start to finish. A portion of whole bunches brings lifted aromatics, with the rest destemmed into open fermenters, wild ferment kicking off after a good cold soak. The long, cool ferment preserved every bit of detail, followed by basket pressing and 18 months in oak (30% new American puncheons, the rest seasoned French). As mentioned above, decant now for an otherworldly experience or hang onto it and see what happens - we suspect your patience will be richly rewarded.