The Cabernet Sauvignon was sourced from the stunning Ferguson Valley in Geographe, @ 220 metres, from 20 year old vines on deep gravelly loam slopes with a north westerly aspect. Careful canopy management allows even physiological ripening of the fruit and skins. Harvested cool. Left on skins for 8 days and fermented in open top fermenters before being matured in 1 and 2 year old French barriques for 12 months.

The Sangiovese is sourced from Carbanup in Margaret River. The fruit is gently crushed with a short pump over to manage the tannins. Unfined.

Barrel matured for 18 months in new and seasoned French oak.