The rich red soils and moderate maritime climes of Coonawarra enthuse the vines into a complete ripening fruit, for wines which are characterized by rich intense flavours, sound structure and long lived tannins. Cabernet Sauvignon is picked throughout the early hours of morning for the retention of intense aromatics and rich varietal flavours. Grapes are crushed and then fermented for up to ten days, before being pressed off into a selection of new and seasoned oak barrels for completion of malolactic. Ten months maturation is followed by a rigorous barrel selection to assemble a final wine of fine tannin structure, aromatic complexity and long silky finish.