A cool climate Cabernet Shiraz blend from Henty in Western Victoria.
This wine was crushed into stainless fermentors and allowed to begin fermentation without cultured yeasts. It remained on skins for 25 days before pressing into old French and American Hogsheads (300L). It remained on gross lees in barrel for 7 months before racking. Bottling took place in February after 10 months of aging.