To highlight the diverse terroir across the vineyard sites, they harvest, ferment and mature each parcel of Shiraz separately. Each parcel was cold-soaked for 48 hours and then fermented on skins for ten days. The wines were then filled into French oak barriques and matured separately for 16 months before being blended and ready for bottling.

Ripe plum, dark chocolate, olive and tar notes introduce this rich McLaren Vale Shiraz, with aromatics that carry an enticing savoury edge. The palate follows with brooding layers of dark plum flesh, olive tapenade, briary red fruits and a touch of sweetness from French oak.

There is a regal feel throughout, with plush fruit and midpalate depth that reflect the cracking black vineyard soils surrounding the Penny’s Hill Estate. Balanced savoury tannins and juicy, mouth-watering acidity complete the wine, making it a perfect match for slow cooked Sri Lankan beef curry or eggplant caponata on toasted sourdough.