To produce the Shiraz “Entity” Barossa the parcels of fruit were fermented separately in small, stainless steel fermenters, some with submerged caps, and twice daily pump overs. Due to low yields and dry conditions, they were careful to avoid over extraction, Post-ferment, the component wines were aged in oak for 15 months, with 25% in new, fine grain French oak hogsheads (300L) and the balance in older French hogsheads and puncheons.
The Shiraz fruit was sourced from some of the oldest vineyards in the Krondorf, Ebenezer, Moppa and Tanunda regions of the north and east Barossa.
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.