Copper Trail is made to a minimal intervention approach, retaining and enhancing the natural expression of the fruit. Parcels of Cabernet Sauvignon must meet the most stringent quality requirements, showing great depth of colour, intense flavours and the finest tannins. Small batch open fermenters are used to keep vineyard parcels separate, allowing the winemaker to maintain and develop the unique characteristics of each vineyard. Some parcels finish fermentation in oak while others are left to macerate on skins for up to fourteen days after completion of fermentation. The wines are gently pressed into a combination of new and seasoned French oak barrels to mature for twenty months. Alcohol 13.7%