It's a difficult line to toe in Barossa, to balance plush Barossan character with high toned fruit and textural freshness. Winemaker Pete Schell seems to have it figured out though. Using different combinations of whole cluster, whole berry and destemmed fruit, as well as short macerations and maturation in both steel and seasoned oak, he has certainly succeeded. Pete sums up the reasoning behind his gentle approach simply: "it's easier to overdo it than underdo it in the Barossa".This wine is drinking well now, with some air, but will hang on for the next 4-8 years if you can bear to wait.