WINEMAKING Each parcel was destemmed and transferred directly to separate potter fermenters. Each parcel was fermented at 24 ̊ to 26 ̊C over a period of five to seven days using the FX10 Cabernet Sauvignon yeast. The A70 parcel was left on skins for almost a month prior to pressing to extract additional tannin complexity from this individual component. Between May 2010 and June 2011, two thirds of each of the parcels was matured in a selection of 2010 first use French oak barrels and the balance in a selection of one year old fine grain French oak barrels. After thirteen months, the wine was blended (assemblage) and returned to 10% first use 2011 French oak barrels and the balance in a selection of one, two and three year old fine grain French oak barrels. Prior to bottling, individual tasting was undertaken for each of the components. The final wine reflects a mix of the fruit harvested from the chosen exceptional vineyard blocks of approximately 48% Lodden, 27% A70, 10% Angela, 6% Wakefield, 5% Oldlands and 4% A10. TASTING NOTE Nose: Perfumed and concentrated with great focus and balance between exuberant fresh vinosity and fine-grain oak that closes around the youthful bouquet. Palate: Classic savory tannins and explosive core of generously proportioned cassis and dark fruits at its heart. Finely stated oak tannins and vinous richness intertwine perfectly and lead to a thoroughly satisfying, elegant and tightly-defined finish.