Appellation: Barossa Valley
Varietal: 77% Shiraz, 16% Cabernet Sauvignon, 7% Merlot
Yields per Acre: 2-3.5 t/acre
Cases Produced: 15,000
Filtration and fining: none
Wood treatment: Used (3 to 5 year old) American (90%) and French (10%) Length of barrel maturation: 12 months.
Alcohol %: 15.5
Total Acid: 6.49
Free/Total Sulfur: 32/75
pH: 3.52
Residual Sugar: 0.65

Viticultural Practices: The grapes that make up the Ball Buster blend are sourced from different vineyard locations throughout the Barossa. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils on the fringes of the Barossa. Each vineyard site is visited twice a week during the maturing season to ensure that the fruit is maturing slowly and that water is only applied when necessary. Picking is only done when the grapes are physiologically ripe. The age of the vineyards that make up the 2010 Ball Buster Blend vary between 7 and 40 years.

Wine Makers Notes: All grapes are picked when physiologically ripe to obtain peak ripeness in terms of sugar and flavour. The grapes are de-stemmed into open fermenters, pH is adjusted and fermentation takes place over 7 days at a temperature of approx 24 degrees centigrade. Plunging and or pumping over takes place 3 times a day. The wine is then pressed using a Basket Press. Juice is then transferred to tank or Barrel to undergo Malo-lactic fermentation. Each batch is kept separate to determine on a year by year basis the quality of the fruit from that vineyard. All wine is racked and returned to barrel 2 to 3 times during the 12 month period to ensure a clean wine that does not need any fining or filtration.
Colour: Deep Black Purple. Nose: Intense aromas of black¬current, Stewed plums, Cherry, and chocolate.
Palate: Full bodied berry palate with a sweet long lasting finish.

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