Our cabernet vineyard requires more work than the shiraz and it’s become a favorite for the birds as the bunches ripen. Stomper has his hands full indeed. We work hard to stress the soils and slow down the ripening of the cabernet because it helps achieve the flavors we like so much. Darren Owers our winemaker, reckons our cabernet is the best in the region and praises Stomper for the world he does in the vineyard. Our fruit is destemmed and pressed before going through a lengthy cold soaking. After fermentation, we macerate on the skins for about 10 days to extract soft tannins and deep, rich flavors. There’s never any short cuts on the barrel program and this wine sees only French oak, of which 25% is new. Since there are several different parcels on the vineyard and they’re always kept separate throughout the entire process, putting the final blend together takes several days and is a major team effort. We’re really proud of this and hope you like it.