The Triangle Block displays the terracotta-red, iron-rich soils found in parts of the north and west Barossa and is managed under bio-dynamic principles. A warm and dry winter delivered early budburst followed by average summer temperatures. The Triangle Block was hand-picked on 9 February, all destemmed and fermented by indigenous yeast, 40% in closed puncheons. Matured for 21 months in French oak (12% new), unfined and unfiltered.

3260 bottles produced.