Traditional winemaking works hand in hand with the most sophisticated techniques, as applied by the Barossa's most accomplished winemaking team. Maximum use is made of soaking and plunging to extract intense colours and firm tannins. Parcels are handled separately to develop the individual personality before assembling. After crushing, juices are vinified for a week in traditional, small batch open fermenters, then pressed off skins into prior use French and American oak for a year or more. The extended use of seasoned oak has softened the tannins whilst preserving prominence of the fruit, achieving a delicious, forward drinking style of Cabernet Sauvignon.