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 seperately. 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 racked through a primitive system relying solely on gravity. The Factor is usually bottled after 24 months maturation, dependant on vintage. The individual components of this wine combined, produce an average yield of 1 to 1.5 tons per acre in an area where 6 tons per acres is common. This is world class in every way.