Grapes grown to warmer vineyards at the foothills of the Yarra Valley form the backbone of fruit. These sites are perfect for growing Cabernet Sauvignon with ripe flavours and the finest tannins. The cooler aspects of sites at the upper altitudes of the Yarra Valley encourage the late ripening Cabernet Sauvignon to develop slowly and evenly while maintaining natural fruit acidity. The parcels are inoculated and vinified in a range of fermentation vessels to create differing textural components. The parcels were pressed off skins and racked into a combination of prior use French and American oaks for twelve months maturation. The barrels are assessed and assembled into the final wine. Approx 14.3%