This premium parcel of Cabernet was mechanically harvested in the cool of the night and delivered to Nugan Estate winery for destemming and cold macer- ation for 48 hours at 10°C. Whole berry primary fermentation took place in small static fermenters at 24°C, with a specialized yeast strain that enhances berry fruit and minimizes vegetative notes. The wine remains on skins for 10 days, prior to pressing to French Oak for 12 months maturation.