The 2006 season was a cracker with solid Winter/Spring rains and an unusual 49mm downpour on 27th March in the middle of harvest.
Shiraz was harvested early March to optimise spice characters with Grenache & Mourvedre harvested mid April ,based on berry flavour and ripeness. Shiraz and Grenache were picked from my Balthazar vineyard, with a neighbour providing the Mourvedre component.

The 3 components were made separately with an ethos of gentle extraction to ensure elegance, fruit softness and balance with each parcel. Components were matured for 12 months in 3 year seasoned French oak. Blending trials delivered this 70% Grenache, 20% Shiraz, 10% Mourvedre blend.