From the Clare Valley north of Adelaide, this is a Claret-Style Bordeaux-ish blend of organically cultivated fruit on dry-farmed vines in South Australia composed of 65% Cabernet Sauvignon, 11% Cabernet Franc, 11% Grenache, 7% Malbec, 4% Carignan, and 2% Sciacarello. Grapes are hand-harvested, 50% destemmed 50% whole-cluster spontaneously fermented/macerated for 2 weeks in stainless steel prior to pressing and aging in Slavonian foudre for 12 months before racking to stainless for an additional 4 month levage. Bottled unfined, unfiltered, minimal (<20ppm) added SO2.