Langhorne Creek is renowned for it's rich soils, nourished by the Bremer River's flooding, which drives the development of powerful tannin profiles and distinctive flavours in the fruit. Wolf Blass identified this region as an essential source of fruit, it was one of the key components in some of his most memorable vintages. Following harvest and the crush, Cabernet Sauvignon was treated to a relatively warm ferment for the extraction of maximum colour and flavour. Each parcel was separately pressed and sent to barrel for malolactic. Upon completion, components were racked and returned to a selection of new French and American oak barrels for two years maturation.