Peter Lehmann's wines are crafted with grapes from almost a hundred selected independent growers, some quite small in production, as well as fruit grown to four company owned vineyards. Many of the Lehmann grower families have worked the same properties for five or six generations. These dedicated vignerons tend to hundreds of splendid sites that run the gamut of Barossa Valley. Peter Lehmann retains access to the finest Barossa Cabernet Sauvignon. Fruit is fermented on skins for seven days. Following pressing, clarification and assemblage, the finished wine is treated to maturation in a combination of French and American oak hogsheads for a year before bottling. Alcohol 14.5%