The grapes were fermented in rotary vinmatic fermenters for 10 days between 26°C and 30°C on premium French oak until dry. Each parcel of wine was then pressed at 0.5 Baume through a bag press into stainless steel storage tanks, where the wine went through a malolactic conversion. The parcels were then clarified by centrifuge and transferred into new and old French and American oak barrels for 14 months. Only the best parcels were barrel-selected and carefully blended.

The Reserve Coonawarra Cabernet has an impenetrable black color with a vibrant garnet hue. The aromas are powerful and complex with a wealth of ripe blackcurrant with hints of tobacco and choc mint. The rich and harmonious palate displays abundant flavors of blackberry and dark cherry, underpinned by subtle toasty oak and defined by a soft yet dense tannin profile.