Mamre Brook is the name of the original home, built in 1844 at the Saltram Estate near Angaston in the Barossa. Shiraz fruit was selected from low yielding, mature vineyards in the Barossa. 

The fruit was crushed and de-stemmed before fermentation on skins took place in a variety of different fermenters. Fermentation developed intense colour and extracted soft tannins from the skins. The wine was matured in seasoned and new French and American oak barrels for twenty two months. Individual vineyard parcels were kept separate throughout the winemaking process and blended just prior to bottling.

Densely coloured and flavoured. Syrupy-soft too. Essence-like plum and blackberry with clovey, gumleaf-like tones. Creamy oak has settled into the wine nicely, giving it a smooth sheen. Its simple but substantially seductive. On a cool evening, this could well be the perfect transport. Horses for courses. Id probably be drinking it young though of course it will hold.