The 2000 vintage was an early one for McLaren Vale; the fruit for this release being picked in early March, four weeks earlier than usual.

The grapes were picked at a sugar level of 13.9 Baumé and took five days to ferment to 1 Baumé in open fermenters. Pressed slightly sweet, the wine finished fermentation in oak. The final product was bottled in early June after spending 26 months in new American and older French oak.

The wine combines berry fruit flavours with balancing oak and soft tannins to create an all-round wine experience. The wine will compliment a meal of chargrilled beef with balsamic sauce, or a good campfire roast beside the dog fence.