Fruit is sourced exclusively from estate vines planted to Coonawarra's historic Terra rossa soils. Coonawarra Cabernet is famous for vibrant varietal aromas, big flavours and soft balanced tannins. Vines are hand pruned and trellised to the hanging cane method, allowing grapes full exposure to sunshine, enabling them to achieve optimal ripeness and full flavour. Grapes are harvested, crushed and vinified on skins over a course of several days. A third of the fruit is barrel fermented in new oak each year. Batches are monitored through to completion of malolactic, racked off settled solids lees and treated to an extended maturation in a selection of mainly French 225 litres oak barriques.