Evans & Tate's vineyards produce ripe, intensely coloured Cabernet berries brimming with bright varietal characters and endowed with soft textures. Prior to picking, grapes are tasted twice weekly to monitor flavour, colour and tannin development. Bunches are harvested throughout the cool of night and early morning, gently destemmed, transferred to static fermenter and cold soaked for several days. Parcels are fermented at 22C to 24C as seeds are carefully extracted and batches thoroughly aerated every eight hours. Upon completion, components are pressed to tank and racked clean off yeast lees, a third of Gnangara is matured in French oak.