The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special once off trial. Our commitment to making French influenced Iconic Australian wine lead us to the Coonawarra region and we felt our style would best benefit from fruit from this region. We hand-picked the fruit and it was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. It is then run directly into new French Puncheon barrels (500 litres) where it spent the next 60 months of its life and we believe is a world first for barrel aging such a wine. The wine was then blended, and only the best barrels selected to be bottled without the use of filtration or fining. Aged in bottle before just 500 six packs were released.

A wonderful example of traditional French style Cabernet Sauvignon with our individual Australian twist which will stand the test of time, ensure it is allowed to breathe for at least 1-2 hours prior to consuming.