Parcels of Cabernet Sauvignon are promptly moved from Coonawarra to the Petaluma estate wineworks in Piccadilly, destemmed and crushed into Potter heading board fermenters. Musts are cold soaked for several days, extracting colour and tannin, enhancing the aromatics and building palate texture. Components are inoculated and ferments are treated to a regimen of daily draining off skins, pumping and refloating the cap for optimal extraction. Batches are fermented to dryness over the course of three weeks, drained off skins and pressed, filled to oak and seeded for malolactic. Upon completion, batches are rack and returned to barrel for fifteen months, followed by filtration and a light egg white fining.