Miette is the French word for crumbs, and while this label started its life crafted from the (delicious) off-cuts that fell from Spinifex’s top table, today the wine is made from fruit sourced specifically for this wine. The core of the fruit came from six key vineyards in Ebenezer, Bethany, Tanunda and Moppa—serious Barossa terroirs that have delivered bold, honest and deep Shiraz flavours and structure. Schell has also blended in some wines from the higher country of the Barossa Ranges and Eden Valley to bring freshness. All of the grapes were hand-harvested and fermented wild with approximately 20% whole bunches. Aging was undertaken in a range of French oak vessels of 225 to 2,500 litres capacity, and some in steel. The wine was bottled 20 months after vintage.