This Cabernet Sauvignon was sourced from the Coonawarra region of South Australia. Upon yeasting, the vinimatic was rotated four times daily until dryness, pressed, seeded with MLF bacteria and sent to new and seasoned French & American Oak barrels for 26 months maturation. Post fermentation the wine was racked and returned every 2 months and adjusted when necessary prior to final blending and bottling.