The wine was first released in 1994, in honour of Stuart Blackwell, winemaker for more than three decades and a tireless contributor to the St Hallett story. The fruit is sourced predominately from the Northern Barossa with the red brown clay soils creating wines with great concentration and depth. Cacao nib, berry tart and almondy frangipane lift from the glass highlighted with vanilla extract. Powerful and sweet black plum and cherry glide across the palate with chocolate, vanilla bean and an array of dried spices. The richness of the wine is profound but balanced by dense tannins and silk like smoothness to finish, carrying the fruit and spice long after the wine is consumed.