Thorn-Clarke are one of the Barossa's baronial winegrowing estates and have been supplying fruit to Australia's most cherished labels for generations. Cabernet grapes from splendid vineyards are crushed and destemmed into fermenters. Yeast is immediately added and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is employed to ensure temperatures remain between 22C and 25C, allowing time for the tannins and fruit to develop fully. Batches are pressed upon completion, a week after the crush, followed by transfer to a combination of new and prior use, predominantly French oak barrels for a year's maturation.