Rigorous assessment of vineyards is essential to identify the fruit style suitable for this wine. Prior to harvest, careful monitoring of the selected vineyards was undertaken by the winemakers to assess flavour development and sugar accumulation. The decision to harvest was based on flavour intensity and varietal character. The fruit was de-stemmed, crushed and inoculated with wine yeast. The temperature range of fermentation was maintained between 20°C and 28°C for periods of 10 to 15 days. The fermenters were pumped over twice every 24hours to irrigate the grape skin cap, thus liberating the rich colour, fruit flavour and balanced tannins. Selected Cabernet Sauvignon parcels were matured in a selection of French and American oak hogsheads prior to blending, stabilising and filtration.