The Yarra Valley has been known to offer idyllic growing conditions for Cabernet Sauvignon since the middle of the nineteenth century. Vines were first planted in 1838 and viticulture spread rapidly. The earliest wines were so good that they were exported throughout the British Empire and gained much critical acclaim, particularly for Cabernet. The area was rediscovered as terre superieure for Cabernet Sauvignon in the late 1960s when the region was re established. This cleanskin has been crafted by a notable Yarra Valley estate who probably never anticipated releasing it without a label. Oak maturation has enabled the wine to attain finer balance and complexity, whilst softening tannins and enhancing the fruit.