Harvested March to April 2003, the individual parcels of Cabernet Sauvignon were picked and fermented separately in small rotary fermenters. The gentle ferment lasted for 6-8 days during which time the juice was aeratively pumped over the skins to assist fermentation. The juice was then pressed off the skins and racked into new and prior use American and French oak to complete malolatic fermentation. The wine was then racked twice and returned to oak for a lavish nineteen months maturation. Following maturation each barrel group of different oak type and age was assembled then tasted and assessed, before blending into the final cuvee. Alcohol 14% Acidity 6.4 g/L pH 3.51