The grapes for Blacksmith came from several Barossa vineyards ranging in age from eleven to twenty-five years old and on both black cracking clay and red clay over limestone soils. The grapes were picked parcel by parcel, from late February to mid-April.

Each vineyard was individually fermented for seven days with twice daily pumping over. Some were given two to three days’ cold soaks before fermentation, and half the lots were fermented in open-top tanks and basket-pressed. The wine was then matured for twenty-four months in French oak hogsheads,

An exceptionally elegant Barossa Cabernet style, with plenty of rich cassis and blueberry fruit framed in a remarkable rewned structure. The palate seamlessly combines freshness and generosity