This wine is composed entirely of shiraz, harvested from the oldest, most revered vineyards in the Barossa Valley. It is made in the traditional Torbreck manner. All parcels are vinified separately. Fermentation takes place in small open vats and 'pumped over' twice daily. The wine is then pressed in basket presses and transferred into French oak barriques and hogsheads where malolactic takes place. The wine is then racked through a primitive system relying solely on gravity. The Factor is usually bottled after 24 months maturation, dependant on the vintage.The individual components of this wine combined,produce an average yield of 1 to 1.5 tones per acre in an area where 6 tonnes per acre is more common. This is world class in every way.'The manager on a highland estate is referred to as The Factor. Having spent two years in predominantly older oak, this wine manages to express true Barossa Shiraz character'. David Powell
