Fruit sourced from the 1969 planted No.1 Cabernet Sauvignon, exclusively from the south west corner following a gravel band that crossed through the corner of the block. This corner is slower to mature and ripen, always the last pick from the block.

Hand harvested, destemmed and individual berry sorted before being crushed into our Yarra Yering 600kg open fermenters. Hand plunged twice daily until fermentation is complete, some extended time on skins until tannins soften before deciding to press based on taste. Gravity filled to French oak Bordeaux-shaped barrels completing malolactic fermentation in the cool underground cellars. 30% new oak for 15 months, less than other years but adjusted to suit the cooler season.