Margaret River produces Australia's soundest and most regionally distinctive Cabernet and Merlot blends. The majority of the vineyard soils are derived from decomposed granite and consist of a gravelly loam over a deep clay subsoil. All vines are vertically shoot positioned and managed to ensure balanced growth during the season. Grapes are destemmed and berry sorted, individual batches are vinified on skins for up to a month. When a balance of fruit and tannin extraction is achieved, batches are gently basket pressed, harder pressings are kept aside. Parcels are racked to a selection of new and prior use Bordeaux coopered barriques for malolactic, regular racking and fourteen months maturation.