Harvests of Cabernet Sauvignon are collated from choice vineyards in Coonawarra and Valley Clare, hastily delivered to the estate wineworks at Kingston on Murray. The Coonawarra component contributes great richness of traditional dark fruit flavours, solid tannins and aromaticness, Clare Valley adds elegance and finesse, firmness of structure and a refined finish. Parcels are individually treated to a destemming and crushed into small static fermenters for vinification at 20C, peaking at warmer temperatures of 28C to 29C. Batches are fermented to dry and pressed off skins, separated from the tailings and filled to a selection of French and American oak barrels for a course of maturation.