In making this wine, organically grown Shiraz from the Strachan vineyard in the Willunga foothills has been fermented on skins for 10 days with the partial use of wild yeasts to enhance flavour complexity. Maturation in new Russian and old French oak compliments the natural flavours of McLaren Vale Shiraz whilst allowing the wine to develop roundness and soften over 18 months. A further 6 months is spent in bottle prior to release. The traditional, minimalist approach used to make the 2003 McLaren Vale Shiraz precludes the use of the additive and fining agents such as tannins, enzymes, egg, fish or milk products.