Coonawarra is propitiously positioned on the most favourable soils and idyllic climes, providing the ultimate, Cabernet growing environment. Harvest commences only when grapes can display the requisite cassis and bramble berry characters, rich colouring and fine tannin structure. Following the crush, juices are inoculated for vinification in a combination of static and rotary fermenters for several days at controlled temperatures, while being treated to a regimen of daily pumpovers and rolling. Upon completion, the wine is pressed off into a selection of oak for malolactic and maturation. During this period, up to three rackings are employed to assist in tannin integration and to develop aromatic complexity.