We had a very dry growing season and above average temperatures in January – a cooler February allowed for a long ripening period which is perfect for allowing flavour and colour to develop.

Grapes are harvested and brought back to our Willunga winery before being crushed and fermented in open vessels.  Juice is pumped over the fermenting grapes twice a day to draw out maximum colour and flavour from the skins. Fermentation finishes in barrel. We use French oak barrels (about 30% new oak, the balance one and two-year old) for this purpose and for maturating the wine. The Cabernet spends about 12 months in oak before bottling.

• 2018
• 2017