The elevated northern districts of Barossa Valley make a perfumed and delicate style of Cabernet Sauvignon. Vines planted to drier, cooler climes than the Barossa valley floor, offer much lower yields, translating into rich and powerful Cabernet wines of great intensity and structure. Peter Lehmann retain access to some of the oldest and very best Cabernet sites in the region. The choicest parcels are selected on the basis of juicy berry fruit flavours and fragrant minty violet characters. Fruit is crushed into fermenters for a term of cold soak followed by a week of vinification. Upon completion, batches are pressed, clarified and filled to a selection of French and American oak hogsheads for a year's maturation.