The Barossa is home to some of the world’s oldest ungrafted Shiraz vines. The vines were planted in a pre-mechanized and pre-irrigation era where site selection was everything. Dry grown as bush vines with only the best soils, vine material and sites surviving the first years, and only the absolute pinnacle surviving the 100 years thereafter.
The low-yielding ‘Centenarian’ vines, noted for their intensity of flavour, were planted more than a century ago around the time construction of the Château itself began. The select parcels are hand-picked and fermented in small open fermenters with hand plunging four times daily before careful basket pressing to more gently extract tannin and colour.