This is a small, meticulously hand-manicured vineyard that consistently delivers superbly concentrated fruit. The cuttings were taken in the late 1960s from the original Penfolds vineyard in Magill (clone unknown), then dry-reared and planted in 1999 - a rare and demanding viticultural practice.
The fruit was fermented in open fermenters, with extra time left on skins to capture the wine's deep colour and structured tannins. Matured in 50% new oak, split evenly between tight-grain, light-toast American oak and lightly toasted, high-quality French oak.