From a small block on the western ridge of the Barossa Valley sustainably farmed by Ian and Daniela Hongell. Deeply coloured, it spent 10 days on skins before 12 months in French hogsheads; it is a black-fruited powerhouse that defies logic with its calm elegance derived from skilled handling of its ripe tannins and subtle, cedary French oak. 750 dozen made. Drink to 2042.
Source: James Halliday. September, 2014