To produce the Shiraz “Eligo” Barossa John Duval, fermentation with submerging of the cap took place in small stainless steel fermenters. Some batches spent up to two weeks on the skins. The wine was then 100% barrel matured for 20 months in 52% new fine grain French oak, with the remainder in two, three and four-year-old French oak 300 litre hogsheads. Grapes are sourced from old vineyards from the Light Pass, Marananga and Krondorf regions in the north and east of the Barossa Valley. The grapes are selected from small sections of the two best Shiraz vineyards and is only produced from the best vintages. John Duval, one of the world’s great winemakers, was given the ‘Grange’ torch by Max Schubert, the man who created Australia’s most famous wine. John passed it on to his successor when he left Penfolds in 2003 to start his own label. He sources fruit from long-time friends in the Barossa, all of whom own vineyards with vines aged from 50 to 100 years old. The wines are made with minimal intervention and showcase the best of the Barossa.