Fruit from the Lacey vineyard in the Maslin Sands/Blanche Point Geology of the coastal southern region of McLaren Vale. Sandy Loam over limestone base scattered with ironstone fragments, 1654 clone vines planted on their own roots. Whole berries, cultured yeast, hand plunged for 14 days then gently pressed to seasoned French Hogs Heads plus a new French Puncheon and Hogs Head (15% overall). Natural malolactic fermentation occurred, aged for 10 months prior to bottling. A medium to full bodied Shiraz, bridging old style charm and power with new style freshness and structure.