Each batch is destemed into small static fermenters and inoculated with a neutral strain of yeast to maximise the pure expression of Coonawarra Cabernet Sauvignon. Ferments were maintained at moderate temperatures ranging from 15C to 28C over a period of fifteen to seventeen days, maximizing colour, flavour and tannin extraction. Four of the choicest vineyard parcels, selected on the basis of powerful fruit character and profound structure are matured separately for twenty one months in a selection of the finest coopered, completely new French oak hogsheads. A close scrutiny of individual barrels determines the final assemblage, only the best components are included. Alcohol 14.4%