The fruit for the Cabernet comes from Mike and Brent Weatherall's vineyard in Coonawarra. This vineyard supplies grapes to several premium producers who consistently wine medals for the wines producers from this legendary vineyard. Fermented in 1 tonne open fermenters, 10% is left on skins for 4-6 weeks. Once fermentation is completed, the wine is pressed into French bariques, one third new and the remaining goes into 1-2 year old oak for 18 months.
Milk Chocolate and Classic very fine grain tannins, drinking well but will age for 20 years or more. Hand pruned and picked, natural yeast fermentation.