Selected Cabernet Sauvignon and Merlot parcels of fruit were chosen to complement each other for this wine, with Cabernet Sauvignon selected on the basis of structure and length, Merlot to give fruit weight and softness across the mid palate. Fermentation took place for between 10 – 14 days with temperatures ranging from 18 - 28˚C. During fermentation, regular assessment of colour and tannin extraction ensured parcels were soft and fruit driven in style. Maturation of selected batches of the wines in older French oak hogsheads for up to 12 months added approachability and softness to the wines prior to blending.