Always hand-harvested and hand- processed with love, grapes are chilled overnight and left to cold-soak before destemming to open-tub hand-plunged fermentation. Kept warm on skins for weeks in maceration post-fermentation, then pressed to barrel. Racked inert off fine lees pre-bottling, to be bottled unfined and unfiltered. A Cabernet Sauvignon made ‘old-school’ with a lick of pretty wood (Stockinger!) and some hefty co-fermed Petit Verdot. Held at the winery to allow this wine to enter maturity, a mix of heady fresh fruit perfume and some age-realted character.