Premium parcels of Cabernet Sauvignon fruit were fermented in rotary and static fermenters. Following fermentation on skins for seven to ten days they were gently pressed after which the wine was matured on French oak for 6 months before blending and bottling. A proportion of Merlot was included to add flesh and depth. The resulting wine has excellent depth of colour, richness and complexity.
The earlier than expected 2017 harvest delivered fruit with excellent varietal characters resulting in wine with an ideal balance of sugar, acid, colour and flavour.
The mild weather conditions during spring were followed by warmer than usual February temperatures. The odd burst of extreme heat resulted in an early start to vintage, bringing forward the ripening of some varietals and shortening the harvest time.