Thorn Clarke Terra Barossa Shiraz grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in the fermenter, must is then pumped over twice daily to maximize color, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 C range which will allow the wine to display maximum fruit expression. Pressing then occurs roughly seven days after crushing and the resulting wine is put into French and American oak.

The palate is rich and full with spicy plums and creamy oak. The tannins are fine and give the wine great length of flavor and a superb smooth mouthfeel. Pairs well with foods with richness and flavor such as meat based pasta dishes, red meats or hard cheese.