We pick the grapes on flavour and sugar ripeness, then crush them and pump into small open fermenters where they ferment gently whilst undergoing twice daily pump overs. (We drain off the juice and then pump it over the ‘cap’ of grape skins, to gently draw out colour, flavour and tannins.).

Once just about through ferment, we gently pump the wine into oak barrels (a mixture of older, and roughly 30% new French) and let the wine finish ferment in them. It then spends just under12 months in oak maturing before bottling.

The Battle of Bosworth Shiraz is a crowd pleaser – not too much oak, not too heavily extracted, not too alcoholic. Just a wonderful medium bodied representation of McLaren Vale’s most widely planted variety.