The 2004 vintage was a cool and long growing season contributing to elegant reds with great structure and longevity. This shiraz was fermented mainly in open concrete tanks where it was laboriously plunged by hand before being run into French oak barriques and aged for 18 months. Only natural and organic fining agents were used.

The bouquet consists of hints of coffee and chocolate laced with spices and a touch of black pepper, a trademark of shiraz from Mount Benson, while the palate shows great structure and depth of flavour with a savoury finish. Presenting fine tannins, the oak is well integrated and the overall effect is generous and mouth-filling.