Stockyard takes its name from the 100+-year-old stone ruin on our Farms vineyard. Originally a slaughterhouse, today it occupies a much more serene position overlooking rows of low-yielding Shiraz vines.
Winemaking
The fruit for this wine was sourced from premium vineyards in the Barossa Valley. Fermented at cooler temperatures for 10 days in traditional open top fermenters the wine undergoes Malo-lactic fermentation and is then transferred to new and old French and American hogsheads for eighteen months oak maturation before being bottled.
