Parcels of Cabernet Sauvignon are collated from vineyards which have been earmarked by the Wolf Blass winemaking team on the basis of quality fruit and excellent flavour profile. Following the harvest, grapes are removed from bunch stems and gently pushed through rollers to split berries and release juices, batches are inoculated with selected yeasts. Upon completion, the fermented musts are pumped through a press to separate juices from skins, components are gently pressed and sent for a term of maturation under Fench oak. Components are racked and fined prior to assembling into the finished wine. Alcohol 13.5%