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Paralian's Springs Hill Shiraz comes from fruit planted in 1998 into Holocene sand. Hand-picked fruit was foot trod, 20% whole bunch and the rest destemmed whole berry, then plunged and mixed for 5 days. Indigenous ferment, 10 days on skins, pressed to tank and settled and racked into French oak puncheons, followed by 10 months of maturation.

This is a traditional Blewitt Spring Shiraz. Dark fruits dominated the palate alongside healthy doses of earthy elements like peat and graphite. Baked minerality and lashes of salinity are coupled with peppery notes and hints of orange peel and dark chocolate. Finish is long and zesty, and the tannins are tight and beautiful.