Fruit for the 2018 Ball Buster was sourced from 7 different sites in the Barossa Valley. Vine age varies between 10-30 years. The grapes are de-stemmed and tipped into large open fermenters, pH is adjusted and fermentation takes place over 7-10 days at a temperature of approximately 74 degrees F. Plunging and pumping over takes place 3 times a day during this period. The wine is then gently pressed using traditional basket presses. Juice is drained from there to barrel, where it spends 18 months in a combination of used French and American oak. The oak that is used, is there to impart some subtle flavors but more importantly, to create softness in the wine. Blending of the different components wine takes place to ensure a wine which is dark in color, rich and juicy on the palate and full bodied, but with good balance and length. Ball Buster is always bottled unfined and unfiltered.