Bill Taylor planted Cabernet vines by the Wakefield River in 1969, ultimately establishing one of the most successful winemaking dynasties in recent Australian history. The auspicious climes of Valley Clare are favourably warm during the day and refreshingly cool at nights, ideal for the slow, even ripening of wine grapes. Cabernet, Merlot and Shiraz are harvested throughout the cool of early morning and de-stemmed into static fermenters for a warm, temperature controlled vinification. Upon completion, batches are transferred to a combination of new and prior use American and French oak hogsheads for malolactic. Components are then rack and returned to oak for a year's maturation. Alcohol 13.5%