Made from Cabernet Sauvignon grapes grown by Peter Raeburn on sedimentary soils at Redesdale to the south of the Heathcote G.I. The fruit was hand-picked early for freshness and acidity, whole bunch pressed and settled in stainless steel to ferment naturally with indigenous yeast.
It was fermented slowly over 4 weeks with temperature control. Then barrel-aged in old oak casks over the winter and spring. It was bottled with minimal sulphur in late spring for summer drinking.
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