A large portion of the grapes used in this wine have their origin in our new cooler areas closer to the coast. This has given us better acids and ripeness at lower sugar levels. The grapes were cooled on crushing and cold-soaked for around two days before yeast inoculation. The yeast was chosen to maximise mouthfeel and preserve fruit and colour. The wine is pressed off after two thirds through the fermentation and press juice is kept separate.

The wine exhibits characteristic Cabernet traits and has ripe tannins and no harsh edges.