Cabernet and Merlot grapes are harvested from some of the finest vineyards on the Limestone Coast and Coonawarra. Following the crush, fruit is vinified in a combination of new and traditional fermentation vessels while being treated to a course of plunge and pumpovers for the gentle extraction of tannins and colour. The fermenting must is cooled to ensure temperatures do not rise above desired levels. Wines are fermented to dryness on skins over a period of several days, run off and pressed before being added back to the free run. The batches are then filtered and transferred to a selection of new and seasoned French and American oak barrels for the completion of malolactic and a term of maturation.