This classic Margaret River Cabernet comes from hand-harvested parcels of fruit off a selection of vineyard blocks. The core components were the Estate Old Block (planted in 1978) and Block 12 from the North vineyard (planted in 1995).
The fruit (94 % Cabernet Sauvignon and the remainder Merlot) was destemmed, retaining as many whole berries as possible, then fermented in open fermenters with regular, gentle pump-overs or plunging. Fermentation lasted 13 days and select parcels were left on skins for up to 25 days before being pressed. Each parcel remained separate during the whole process, which included 16 months of maturation in tight-grained French oak (50% new). Only after aging was the blend made.