Evans & Tate were a pioneering winemaker of Western Australia, now well established as one of Margaret River's most eminent estates. Cabernet grapes are picked at night and cold soaked on skins to maximise colour intensity and stability. This technique also encourages bright, lifted fruit flavours and aromatics, permitting ferments to be pressed early, achieving soft textures in the wine. All batches are aerated thoroughly throughout vinification to maximise colour intensity and fine tannin structure. The wines are pressed to tank for completion, once dry, the batches are racked separately off lees into a balance of new and one year old French oak barriques for malolactic and eighteen months maturation.