Sam Plunkett, your Angel-funded winemaker, says:

• "Angels give me the freedom to grow less fruit in order to get better, more concentrated fruit. Gentle Annie and Geddes vineyards at Dookie, Booroola Vineyard at Avenel, plus a contribution from Tait Hamilton Vineyard in Heathcote all produce rich ripe grapes that lend deep colour and concentrated flavour to the wine, as well as the classic black pepper typical of Central Victoria Shiraz."
• "The wine was made in a number of small batches (ferment in 6T and 9T open fermenters for the wine nerds) which we plunged 2 or 3 times each day to mix up the fermenting juice and grape skins. This small batch winemaking takes more work than a single big ferment, but lets us tailor winemaking for each unique parcel and so does a better job of extracting colour, flavour and tannin to the right level from each parcel."
• "This small batch approach lets us make higher quality wine with more character than simple big scale winemaking. So much flavour! And more than just simple fruit flavours, the wine has layers and depth of flavour. It is true to the Aussie big rich Shiraz style. A lot of wine for a modest price."