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The grapes are sourced from old vines, situated at Ebenezer, in the Northern Barossa Valley.

Adrian, a 5th generation Hoffmann family vigneron, selects individual parcels from his and neighbouring Shiraz vineyards over the growing season. The grapes are gently destemmed, then vinified in small individual batches.

At 24 months in oak, a preliminary barrel tasting is conducted and classification made. This is repeated every 6-9 months until we have both blends finalised and the Dimchurch ready to bottle. The Hoffmann Vineyard usually then spends a further 6-12 months in oak.

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