An attractive aroma of blackberries and dark cherry, roasted cashews, coffee beans and a deep core of ironstone and licorice. A complex and layered aromatic profile. The palate has a lovely weight, with fine graphite tannins and a deep core of black fruit. 

 Behind the winery on an elevated site is a block 
of vines planted in 1973 and named in honour 
of Br Francis Lenz, who served as Winemaker 
at Sevenhill from 1883 to 1888. These unirri
gated vines enjoy deep red brown clay loam 
soils and a south facing aspect. Due to its ele
vated position and south facing aspect it is one 
of the coolest sites on the Sevenhill property 
and the resulting Shiraz fruit has more 
graphite aromatics and fine emery tannins. 
The grapes are harvested in the cool of the 
morning and crushed to one of our open slate 
fermenters. Must temperature at this stage is 
between 10 and 15 degrees, so a semi cold soak 
is allowed for a couple of days prior to inoculating.

Hand plunging twice per day follows. 
The slate fermenter absorbs quite a bit of the 
fermentation heat, so no cooling is needed. 
Basket pressing is after 10 days and at dryness. 
The wine is then matured in 40% New French 
oak hogsheads for 20 months