It’s a blend of some of the best fruit in the Coonawarra region, with some of the best in the Barossa. Matured for 21 months in 25% new Yalumba coopered French barriques, the balance in older oak. Squirrelled away in fancy marble cellars for a further 36 months. An expensive process from start to finish for one of Australia’s ‘Super Clarets’. How much do you love exploring? Or, how cool is your dad? Split one? Do it.