Schwarz Nitschke Block Shiraz grapes are destemmed, crushed and soaked for 2 days before yeast is added. Pumping over twice per day and hand plunged once. The ferment is allowed to reach 28-30 degrees to extract color and tannins then chilled to 18-23 degrees to maintain those distinct Barossa Shiraz characters. Extended maceration to add to the wines complexity. Usually the wine will remain on skins for 12- 15 days. Malolactic fermentation is undertaken in French Oak barrels, which range in age from 1 to 5 years old. The wine is racked twice and unfiltered prior to bottling as not to loose any of the authenticity. The finished wine is then bottled following 20 months in oak. "I make this wine to show the true character of our 40 year old vineyards and let the fruit can speak for itself.

Shows density and depth, with welcoming flavors of ripe blackberry, dark plum and spice that linger on the open-textured finish. Drink now through 2020. 600 cases made J.M. Wine Spectator 90 Points