3 days cold soak, wild open ferment to start, then inoculated with cultured yeast, 10-14 days on skins, gentle pulse air used instead of plunging. This is the full Monty of Coonawarra cabernet courtesy of blackcurrant, mulberry and mint flavours that have held their heads up throughout 24 months in new French oak. I think this may have only just started its journey that will either reveal an inner beauty or crash in flames. (Steven Creber)