Cabernet Sauvignon is sourced from a selection of Wolf Blass estate owned vineyards, as well as properties operated by the best South Australian growers. Vines are encouraged to fully ripen the grapes, to be harvested throughout the night under cool temperatures. Fruit is crushed and vinified for several days while on skins. Various cap management techniques infuse the maximum amount of colour and flavour without extracting any harsh tannins. Some components may be transferred to barrel for completion of ferments and malolactic. Following the press, portions are matured under French and American oak to achieve a perfect harmony between varietal fruit and underlying complexity. Alcohol 13.5%