Thorn-Clarke are one of South Australia's great winegrowing dynasties, the best parcels of fruit are retained for their own label. A mostly Cabernet Sauvignon/ Franc wine, with smaller components of Malbec and Petit Verdot, grapes are crushed and destemmed into small fermenters. Yeast is added and the juices are pumped over twice daily to maximise colour, tannin and flavour extraction. Temperatures are controlled to ensure ferments remain at a cool 22C to 25C, encouraging maximum expression of fruit. Pressing occurs seven days after the crush, the wine is transferred into a selection of French oak hogsheads for racking and a year's maturation, before being assembled into the finished Quartage.