This exciting Langhorne Creek Cabernet has good fruit weight upfront of blackberry and earthy notes, with firm chewy tannins, red berry and dark chocolate lingers. Harvested grapes were crushed straight into open fermenters. During peak fermentation the juice was pumped over four times daily to increase the extraction of colour, flavour, tannins and aromas from the solids, as well as aerating the fermenting wine. After spending 14 days on skins intensify the characteristics, the wine was firstly settled then racked into oak for 12 months.