Le Rupert takes its name from the vineyard owners’ son, who arrived on the scene just as the first parcel of fruit was picked from the reworked Shiraz block. After four years of renewal—removing eutypa-ridden cordons and re-establishing fresh wood and spur positions—the fruit was finally where it needed to be. Each parcel was handpicked at optimum ripeness, destemmed and fermented naturally before being pressed and matured.

Shiraz 50% / Grenache 29% / Mataro 21%. Ferments were kept separate, with 60% of the wine matured in neutral French oak for 16 months. Parcels were blended post élevage to highlight the strengths of each variety.

Shiraz drives fruit density and spice, Grenache layers in vibrant raspberry and lift, while Mataro rounds out the blend with dark savoury fruit and earthy depth. A supple, balanced Barossa red with energy and persistence.