Cabernet Sauvignon, grown on both red and black soils over limestone on the Shingleback Vineyard is selected for this wine. Partial cold soaking prior to fermentation maximises the fragrance of the finished wine. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm tannin finish. Maturation for an average of 14 months in fine-grained French and Central European oak hogsheads, softens, enhances and integrates the fruit and structural components of the wine. These wines are lush, fruit-forward and food friendly, both appealing on release and worthy of cellaring.